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Pressure-Cooker Shrimp RIsotto

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Total Time

Prep: 30 min. Cook: 5 min.

Makes

6 servings

Updated: Sep. 30, 2023
Shrimp and risotto are two of my favorite dishes. But risotto takes time and attention when cooked on the stovetop. So I wanted to try making it in my pressure cooker since it's such a timesaver. I think the flavor and texture of this speedy version is similar to the traditional method. —Donna-Marie Ryan, Topsfield, MA
Pressure-Cooker Shrimp RIsotto
Pressure-Cooker Shrimp RIsotto Recipe photo by Taste of Home
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Ingredients

  • 1 pound uncooked shell-on shrimp (16-20 per pound)
  • 4 tablespoons butter, divided
  • 1 carton (32 ounces) chicken stock
  • 1 medium onion, chopped
  • 2 cups uncooked arborio rice
  • 3 garlic cloves, minced
  • 3/4 cup fresh or frozen corn
  • 1/4 cup oil-packed sun-dried tomatoes, chopped
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1/4 cup white wine, such as Sauvignon blanc
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup heavy whipping cream
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Peel and devein shrimp; reserve shells. In a small saucepan, melt 1 tablespoon butter over medium heat. Add shells; cook and stir for 2 minutes. Stir in stock. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Remove from heat and keep warm.
  2. Meanwhile, select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 3 tablespoons butter. When butter is melted, cook and stir shrimp until shrimp turn pink, 3-4 minutes. Remove shrimp with a slotted spoon and keep warm. Add onion to pressure cooker; cook and stir until crisp-tender, 2-3 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Stir in corn, tomatoes and thyme. Add wine; cook and stir until absorbed, about 30 seconds, stirring to loosen browned bits from pan. Press cancel.
  3. Drain broth mixture; discard shrimp shells. Stir drained broth into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
  4. Stir in Parmesan cheese, cream, salt and pepper until combined; continue stirring until creamy. Stir in shrimp; heat through. If desired, top with additional fresh thyme and grated Parmesan cheese. Serve immediately.

Nutrition Facts

1-1/2 cups: 499 calories, 16g fat (9g saturated fat), 132mg cholesterol, 916mg sodium, 63g carbohydrate (3g sugars, 2g fiber), 24g protein.