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Pressure-Cooker Risotto with Shrimp and Asparagus

This speedy method of making risotto works every time! —Kim Gray, Davie, Florida
  • Total Time
    Prep: 35 min. Cook: 10 min.
  • Makes
    8 servings


  • 2 tablespoons olive oil
  • 9 garlic cloves, minced, divided
  • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup Italian salad dressing
  • 1 pound fresh asparagus, trimmed
  • 1 small onion, finely diced
  • 1-2/3 cups uncooked arborio rice
  • 1 cup white wine
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup shredded Parmesan cheese, divided
  • Salt and pepper to taste


  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm.
  • Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

Test Kitchen tips
  • To make risotto on the stovetop, bring broth to a simmer; keep hot. In a saucepan, heat butter over medium-high heat. Add onion; cook 3 minutes. Add garlic and rice; cook and stir 2 minutes. Stir in wine; cook until wine is absorbed. Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until broth has been absorbed after each addition, until rice is tender. Prepare shrimp & asparagus as directed above.
  • Thinking of doubling the recipe? Just make sure you don't go over the maximum fill line inside the pressure cooker.
  • Nutrition Facts
    1 serving: 424 calories, 15g fat (6g saturated fat), 157mg cholesterol, 661mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 26g protein.

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    Average Rating:
    • Nancy
      Jul 24, 2018

      I made the recipe exactly as shown, and it was absolutely outstanding! My husband loves risotto and I could never get the consistency right on the stovetop, but now with my instant pot and this recipe, it’s better than any restaurant risotto, and so fast and easy! Be sure to use a high quality arborio rice — do not substitute another type of rice in this recipe.

    • Rellierae
      Jun 23, 2018

      I love risotto and this is a good recipe. My husband isn't so crazy about it but the shrimp and asparagus won him over! The Parmesan stuck in the pan, I may wait to add it after the rice is done next time. I used grated since that's what I had. That may have made a difference.

    • Nan_3
      Apr 4, 2018

      Will be making this again! Maybe I'll try it with chicken next time. Forgot to get the shredded parmesan, so I used the Mexican 5 cheese. Yummy!

    • Debra Torres
      Apr 4, 2018

      This was amazing. I’ve tried a different version of this recipe without the pressure cooker before, and the risotto was so time consuming. Using the pressure cooker makes this recipe perfect for a delicious weeknight meal. I’m keeping this one.