Instant Pot Shrimp Risotto

4 servings


40 minutes

total time


1 shallot

2 cloves garlic

4 tablespoons unsalted butter

Kosher salt and freshly ground pepper

1 1/2 cups arborio rice

3 sprigs fresh thyme

1/3 cup dry white wine

1 8-ounce bottle clam juice

1 pound peeled and deveined large shrimp

1/2 cup frozen peas

2 tablespoons grated parmesan cheese

1/2 teaspoon finely grated lemon zest, plus more for topping

Lemon wedges, for serving


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. Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the saute function.

Stir the clam juice and 3 cups hot water into the pot. Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid.

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. Discard the thyme sprigs. Divide among bowls. Top with lemon zest and serve with lemon wedges.


Serving Size




Total Fat

13 g

Saturated Fat

8 g

Unsaturated Fat


Trans Fat



177 mg


969 mg

Total Carbohydrate

61 g

Dietary Fiber

3 g

Total Sugars

2 g


22 g

4 servings


40 minutes

total time
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