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A bowl of shrimp risotto, with parsley, shallot, and uncooked rice in the background.

Instant Pot Shrimp Risotto Recipe

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5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x


Instant Pot Shrimp Risotto. Risotto the easy way, using a pressure cooker. With homemade shrimp broth using the shrimp shells.



Shrimp Broth

  • Shells and tails from 8 ounces of shrimp (save the meat for the risotto)
  • 4 cups water
  • ½ teaspoon fine sea salt

Shrimp Risotto

  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, minced (or a small minced onion)
  • ½ teaspoon fine sea salt
  • 2 cups Arborio rice (or Vialone Nano or Carnaroli if you can find them)
  • ½ cup white wine
  • 4 cups Shrimp Broth (from above, or 8 ounces clam juice plus 3 ½ cups water)
  • 1 teaspoon fine sea salt
  • 4 tablespoons butter, cut into 1 tablespoon pieces
  • 8 ounces raw peeled shrimp, thawed
  • 2 tablespoons minced parsley


  1. Pressure Cook the Shrimp Stock for 10 minutes with a Natural Release: Peel the shrimp, saving the shrimp and the shells. Put the shrimp in the refrigerator for later, and the shells in an Instant Pot or other pressure cooker. Add the water and ½ teaspoon of salt. Lock the lid and pressure cook at high pressure for 10 minutes, then let the pressure come down naturally, about 20 minutes more. (Use “manual” or “pressure cook” mode in an Instant Pot. The cooking time is the same for both electric and stovetop pressure cookers for this broth.) Open the lid carefully - the pot is full of hot steam. Strain the stock through a fine mesh strainer, discard the solids, and set the broth aside. Wipe out the pot liner and put it back in the pressure cooker if you are re-using it in the next step.
  2. Sauté the shallots and rice: Heat the olive oil in the Instant Pot using Sauté mode adjusted to medium (medium heat in a stovetop pc) until the oil is shimmering, about 3 minutes. Add the minced shallots and sprinkle with ½ teaspoon salt. Sauté, stirring often, until the shallots soften, about 3 minutes. Stir in the rice and cook, stirring occasionally, until it the rice turns translucent at the edges, about 5 minutes. Pour in the wine, bring to a boil, and boil for 1 minute. Scrape the bottom of the pot with a flat-edged wooden spoon to ensure none of the rice is sticking.
  3. Pressure Cook the risotto for 5 minutes with a Quick Release: Stir in the shrimp broth and 1 teaspoon salt. Lock the lid and cook at high pressure for 5 minutes (Use “manual” or “pressure cook” mode in an Instant Pot. The cooking time is the same for both electric and stovetop pressure cookers for this broth.) Quick release the pressure. Carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
  4. Stir in butter and steam the shrimp: Leave the pot in keep warm mode (or put a stovetop pressure cooker back on the stove.) Stir the butter into the rice, then spread the shrimp out on top of the rice in a single layer. Cover the pot (but don't lock the lid) and steam the shrimp until they are tender, about five minutes. Sprinkle with the minced parsley, then stir the shrimp into the rice (I pick a few shrimp to top each bowl of risotto with a shrimp). Serve and enjoy.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian