Rich, flavourful and surprisingly simple, this Instant Pot shrimp risotto is the ultimate weeknight indulgence. Sautéed onion, garlic and white wine form a fragrant base, while the rice cooks to creamy perfection under pressure. Finished with tender shrimp, melted cheese, and fresh herbs, it’s a restaurant-quality dish made effortless with your Instant Pot.
About the Chef:
This recipe is brought to you by Chop Secrets, a trusted culinary platform known for its quick, approachable, and flavour-packed recipes. With over 250 Instant Pot recipe videos and a popular Instant Pot Master Class, Chop Secrets empowers home cooks to create delicious meals with ease. From appetisers to desserts, their step-by-step guides make mastering your kitchen tools simple, fun, and rewarding.
Ingredients
- 3 tbsp butter
- 1 small yellow onion
- 2 cloves garlic
- 1 1/2 cups Arborio rice
- 2 tbsp dry white wine
- 4 cups chicken broth
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 lb medium prawn
- 3/4 cup asiago cheese
- 1/4 cup flat-leaf parsley
- 2 tbsp fresh tarragon
Method
- Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
- When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4 minutes.
- Add rice and cook, stirring, 1 minute more.
- Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then add 3 cups chicken broth, salt and pepper. Stir to combine.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
- When the time is up, quick-release the remaining pressure. Select CANCEL to turn the pot off, then select the SAUTÉ function.
- Stir in the prawns and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.
