instant pot lemony shrimp risotto

Prawn

Instant Pot Lemony Shrimp Risotto

When I learned to prepare risotto in the Instant Pot®, I never tried to do it on the stovetop again. Once the ingredients are prepared, it practically cooks itself. Serve with fresh thyme sprigs and lemon slices for optional garnish.

Ingredients

4 cups seafood stock
3 tablespoons unsalted butter, divided
½ cup minced shallot
1 (16 ounce) package arborio rice
3 sprigs fresh thyme
2 cloves garlic, minced
½ cup dry white wine
¼ cup lemon juice
salt and ground black pepper to taste
1 pound uncooked medium shrimp - peeled and deveined, tails left intact
2 teaspoons lemon zest
½ cup grated parmesan cheese

Directions

Heat seafood stock in a microwave until hot, about 5 minutes, and leave in the microwave until ready to use.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; melt 2 tablespoons butter. Add shallot and cook, stirring, about 1 minute. Add rice, thyme sprigs, and garlic; cook, stirring frequently, about 2 minutes. Stir in wine and cook until the wine evaporates, about 1 minute, then stir in the hot seafood stock and lemon juice. Stir any browned bits from the bottom of the inner pot into the liquid. Add salt and pepper.
Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, 3 to 5 minutes. Unlock and remove the lid.
Remove thyme sprigs and add the shrimp. Close the lid and allow the shrimp to cook on the Keep Warm setting, until the shrimp are pink and firm and starting to curl into a "C" shape, about 7 minutes. Stir in lemon zest, the remaining 1 tablespoon of butter, and the grated Parmesan cheese. Stir until the butter is melted. Serve warm.