Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

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.
Course dinner, lunch
Cuisine American
Keyword instant pot risotto, pressure cooker risotto, shrimp risotto
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 440kcal
Author Brandi Crawford


  • 1 tsp olive oil
  • 1 cup white onion chopped
  • 3 garlic cloves minced
  • 1 tbsp butter
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine I recommend Pinot Grigio or Chardonnay
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 cup parmesan reggiano cheese shredded
  • 1 pound shrimp peeled and deveined
  • 1 cup fresh spinach
  • 7 oz asparagus chopped into small pieces
  • 1/2 lemon juice of
  • McCormick's Montreal Chicken seasoning to taste
  • salt and pepper to taste
  • 1 tbsp parsley chopped


  • 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 and garlic. Cook until fragrant. 
  • 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 Manual > High-Pressure Cooking > 8 minutes cook time.
  • Prepare (devein and peel) and season the shrimp with chicken seasoning, salt, and pepper to taste while the risotto cooks.
  • Quick release the steam. 
  • Adjust the Instant Pot to the sauté function. Add the shrimp, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
  • 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.



I like for my asparagus to have a slight crunch. If you prefer really soft asparagus you may consider steaming it first beforehand. You can also saute' it in the pot with the garlic and onions. Remove it before pressure cooking and add it back to the pot at the end.


Serving: 1serving | Calories: 440kcal | Carbohydrates: 48g | Protein: 29g | Fat: 12g