I don’t know about you but I use to hate making risotto. It use to be a dish we wouldn’t have all the time because you would have to sit and stir the risotto as well as wait for it to get creamy about 30 minutes in traditional recipes. Well wait or stir no longer! We have Easy Instant Pot Vegetable Shrimp Risotto that will become your one and only way of making risotto from this moment forward. You can make this risotto moving forward with any veggies you love. However, in this recipe we are doing spring vegetables as well as adding shrimp for lent time as well!
Easy Ingredients for the Easy Instant Pot Vegetable Shrimp Risotto
One thing I love about this Instant Pot risotto recipe is that you can add whatever shredded cheese or protein or vegetables you’d like! This is one of my favorite combinations for not only Spring & Summer but lent as well. This is wonderful with a delicious protein as a main dish or as a side without. However, this is also a great vegetarian dish too minus the protein, it is packed with so many delicious veggies that it can be the star of the main course!
Main Ingredients
- Arborio Rice
- Spring Vegetable Mix ( mushrooms, summer squash, red peppers & zucchini)
- Onion
- Garlic
- White Wine
- Chicken Broth
- Shredded Asiago Cheese
- Delicious Spices: salt, pepper, basil, onion powder, garlic powder & cayenne,
Is Risotto Considering Healthy?
I think sometimes people might see as risotto as type of rice like dish that has a lot of carbs, which our society has tabooed as a “no no”, however that is far from true, especially when it comes to risotto. Our bodies need carbohydrates to think clearly, function and give us energy. Risotto will help you stay full longer, stay healthy & build muscle.
- High in Protein- one serving of risotto has about 9g of protein per serving
- Packed with vitamins and minerals- 1 cup of risotto can provide you with 45% of your essential nutrients for the day. Vitamin A & C are the star of the show in this one.
- Great of digestion- helps to balance and restore comforable bowel function
So what are you waiting for, lets make this Easy Instant Pot Vegetable Shrimp Risotto!
Other Delicious Instant Pot HGHF Recipes You Need to Make
Easy Gluten Free Instant Pot Orange Chicken
Simple Whole 30 BBQ Instant Pot Ribs
The Best Instant Pot Chicken Salad
Easy Peanut Butter Chocolate Instant Pot Oatmeal
Easy and Healthy Instant Pot Buffalo Chicken Quesadilla
How to Make Easy Instant Pot Vegetable Shrimp Risotto
Directions for Easy Instant Pot Vegetable Shrimp Risotto
- In your 6qt instant pot insert add in 1 tbsp of butter & 2 tbsp olive oil. Add in 1/4 cup chopped yellow onion (or shallots) & 3 cloves garlic. Press the sauté function on medium. Sauté for 2 minutes.
- While sautéing slice 8 baby Bella Mushrooms about 1 1/2 cups. 1/2 large red pepper in strips, 1 large zucchini and 1 large summer squash. Then add into the instant pot insert and toss to coat in the garlic mixture. Sauté for another 2 minutes. Adding in 1 tsp salt, 1 tsp basil, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp pepper & 1/8 tsp cayenne pepper & pepper. Mix until combined.
- Add in your 2 cups of arborio rice to toast it before continuing to cook it on high pressure. You will continue you to stir it occasionally for 2 minutes. Then you will deglaze the insert bottom with white wine. Push some of the risotto mixture to the side & pour the 1 cup white wine in. Then with your spoon scrap the bottoms of the insert to make sure nothing is sticking. It will be easy once the wine is poured in. (this step it very important so it does not burn when at high-pressure)
- Then pour in 4 cups of chicken broth, give it a good stir, again making sure nothing is stuck on the bottom. Then place lid on & secure the seal valve. Then place on high pressure for 5 minutes.
- While the Risotto is cooking, place your shrimp in a bowl. Pour juice of 1 lemon on top, sprinkle salt, pepper, onion powder & garlic powder on top. Toss & set aside. (take tails off if you’d like)
After the Easy Instant Pot Vegetable Shrimp Risotto is done cooking
- Once the HP 5 minutes is up it will beep loud and read LO 00. You will then quick release. (which is when you open the valve on the top of the cooker to let the steam out in a thin, controlled stream) Then the float valve will drop. Open the lid and do not stir. Instead submerge your uncooked shrimp on the very top where liquid still resides. Fully secure the lid & let it sit for 5 minutes. This will start cooking the shrimp.
- Then open up the lid, stir the shrimp into the risotto, the 4 oz of shredded asiago cheese. Turn on sauté one more time & stir for 2 more minutes to cook the shrimp the last bit. Then serve!
Most Common Questions When Making Easy Instant Pot Vegetable Shrimp Risotto
Do I need to use white wine in this recipe?
Yes! You are needing to the white wine in order to deglaze the pot. That way you will not get a burn notice on your Instant Pot
What if I get a burn notice on my Instant Pot?
That means that when deglazing you might not have scrapped the bottom enough, if deglazed it will not burn.
Can I use other protein besides shrimp?
Sure! Whatever protein you see fit, I just wouldn’t put the chicken or other protein through he same cooking instruction as shrimp, since they all cook differently.
Am I able to use different vegetables in this Easy Instant Pot Vegetable Shrimp Risotto?
Of course, whatever combinations you heart desires. Peas, asparagus, tomatoes… all sounds so good!
How long does Easy Instant Pot Vegetable Shrimp Risotto keep?
Store in the refrigerator for up to 7 days without shrimp and up to 4 days with shrimp.
What is the best way to store Easy Instant Pot Vegetable Shrimp Risotto?
In an air tight container. I normally will divide for side dish portion, lunches or main dish portions. I am currently trying of freezing options! I’ll keep you posted!
Easy Instant Pot Vegetable Shrimp Risotto
Ingredients
- 1 lb peeled and deveined shrimp
- 2 cups raw Arborio Rice
- 4 cups chicken broth
- 1 cup dry white wine
- 1 1/2 cups sliced mushrooms
- 1 large zucchini
- 1 large summer squash
- 1/2 red bell pepper
- 1/4 cup chopped yellow onion or shallots
- 3 cloves garlic minced
- 4 oz shredded Asiago cheese
- 1 1/2 tsp salt
- 1 tsp dried basil
- 1/2 tsp onion powder
- 1/2 garlic powder
- 1/2 tsp pepper
- 1/8 tsp cayenne pepper
Shrimp
- Juice of one lemon
- garlic powder onion powder, salt & pepper
Instructions
- In your 6qt instant pot insert add in 1 tbsp of butter & 2 tbsp olive oil. Add in 1/4 cup chopped yellow onion (or shallots) & 3 cloves garlic. Press the sauté function on medium. Sauté for 2 minutes.
- While sautéing slice 8 baby Bella Mushrooms about 1 1/2 cups. 1/2 large red pepper in strips, 1 large zucchini and 1 large summer squash. Then add into the instant pot insert and toss to coat in the garlic mixture. Sauté for another 2 minutes. Adding in 1 tsp salt, 1 tsp basil, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp pepper & 1/8 tsp cayenne pepper & pepper. Mix until combined. Add in your 2 cups of arborio rice to toast it before continuing to cook it on high pressure. You will continue you to stir it occasionally for 2 minutes.
- Then you will deglaze the insert bottom with white wine. Push some of the risotto mixture to the side & pour the 1 cup white wine in. Then with your spoon scrap the bottoms of the insert to make sure nothing is sticking. It will be easy once the wine is poured in. (this step it very important so it does not burn when at high-pressure)
- Then pour in 4 cups of chicken broth, give it a good stir, again making sure nothing is stuck on the bottom. Then place lid on & secure the seal valve.
- After place on high pressure for 5 minutes. While the Risotto is cooking, place your shrimp in a bowl. Pour juice of 1 lemon on top, sprinkle salt, pepper, onion powder & garlic powder on top. Toss & set aside. (take tails off if you’d like)
After the Easy Instant Pot Vegetable Shrimp Risotto is done cooking
- Once the HP 5 minutes is up it will beep loud and read LO 00. You will then quick release. (which is when you open the valve on the top of the cooker to let the steam out in a thin, controlled stream) Then the float valve will drop. Open the lid and do not stir. Instead submerge your uncooked shrimp on the very top where liquid still resides.
- Fully secure the lid & let it sit for 5 minutes. This will start cooking the shrimp.
- Then open up the lid, stir the shrimp into the risotto, the 4 oz of shredded asiago cheese. Turn on sauté one more time & stir for 2 more minutes to cook the shrimp the last bit. Then serve!
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