Yes, yes I know. I am clearly obsessed with the Instant Pot! This post is not sponsored by Instant Pot. I truly love this device. For those of you who do not have an Instant Pot or pressure cooker, I seriously encourage you to get one. A few of my friends took advantage this past week during the Amazon Prime Day sale. I am sure they will not regret it!
Like most rice, risotto is a dish that usually takes 18-20 minutes to make. That is the rice by itself. With the Instant Pot you can cut this timing in half. Stay Snatched recipes are quick, easy, and great for on-the-go lifestyles. The Instant Pot is a great gadget for quick weeknight dinners. This helps make it easy to whip up gourmet-ish style meals in a fraction of the time.
Now onto the risotto. I usually have risotto while dining out and usually at somewhat fancy restaurants. As a foodie, I am no stranger to this scene. Risotto is the perfect comfort food dish. I have had it prepped many different ways. This recipe is loaded with protein filled shrimp and nutritious green veggies.
Everything for this recipe is done using only ONE pot!
More Instant Pot Recipes:
Instant Pot Lasagna
Instant Pot Low-Carb Banana Nut Bread
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta
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Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan
Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan is a quick and easy pressure cooker recipe with asparagus and spinach that is perfect for weeknights.
- 1 1/2 cups arborio rice
- 1 pound shrimp peeled and deveined
- 1/2 cup parmesan reggiano cheese shredded
- 2 tsp olive oil
- 1 cup fresh spinach
- 1 bunch asparagus sliced into small pieces
- 3 1/2 cups low-sodium chicken broth
- 1/2 cup dry white wine I recommend Pinot Grigio or Chardonnay
- 3 garlic cloves minced
- 1/2 white onion chopped
- 1 tbsp parsley chopped
- 1/2 lemon juice of
- 1 tbsp butter
- McCormick's Montreal Chicken seasoning to taste
- salt and pepper to taste
Turn the Instant Pot on to the saute' function. Wait about 1 minute for the Instant Pot to heat up. Pour 1 tsp of the olive oil in the pot.
Add the onions. Cook until fragrant.
Add the garlic and chopped asparagus. Cook for 2-3 minutes until soft. Remove the asparagus from the pot.
Add the butter to the pot and melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.
Add the white wine. Deglaze the pot. Stir until coated.
Add the chicken broth and Parmesan reggiano. Stir in the cheese. Season with salt and pepper. Stir well.
Place the lid on top and seal. Manually adjust the timer to 8 minutes cook time.
Prepare and season the shrimp while the risotto cooks.
Quick release the steam.
Adjust the Instant Pot to the sauté function. Move the risotto to one side of the pot. Add the remaining olive oil to the other side. Then add the shrimp and veggies.
Turn the shrimp to cook on both sides. Cook for 3-4 minutes until the shrimp is pink and the spinach has wilted.
Stir all of the items in the pot.
Drizzle with fresh lemon juice throughout. Sprinkle with parsley.
Cool before serving.