Here's what you'll need to make this delicious Shrimp Risotto in your Instant Pot: Melt. Melt the butter and add the rice, water, lemon juice, salt and pepper. Add Shrimp And Veggies. Put frozen shrimp and frozen vegetables on top. For this recipe, you will need to use frozen shrimp and vegetables.
Season the shrimp with salt and pepper and add to the pot. Stir in the peas. With the pot still turned off, close the lid and let the shrimp cook through, about 5 minutes. Add the parmesan and lemon zest to the risotto; stir in the remaining 2 tablespoons butter until melted. Add a few dashes of water to loosen, if necessary.
How can risotto be easy and quick? Use your Instant Pot®! This shrimp risotto comes together in a snap. With a few ingredients, the dish will elevate a weeknight, or impress your guests.
Set an Instant Pot® to saute on the medium setting (see Cook's Note). Chop the shallot and garlic. When the pot is hot, add 2 tablespoons butter, then add the shallot, garlic and a pinch each of salt and pepper. Cook, stirring, until softened, about 3 minutes. Stir in the rice and thyme sprigs and cook until the rice is toasted, about 3 minutes.