Instant Pot Parmesan and Shrimp Risotto
Equipment
- Instant Pot
Ingredients
- 4 tbsp Unsalted Butter
- 1 half Small White Onion, chopped
- 1 tbsp Minced Garlic
- 1 1/2 cups Basmati Rice
- 1/2 cup White Cooking Wine
- 3 cups Chicken Broth
- 1 1/2 cups Grated Parmesan Cheese
- 2 cups Frozen Peas
- 8 oz Sliced Mushrooms
- 16 oz Peeled and Devined Raw Shrimp
- Salt/Pepper to taste
Instructions
- Place stainless steel pot in your Instant Pot. Press the "saute" button. Add the butter.
- When the butter is melted, add the onion and minced garlic. Cook 3-5 minutes or until garlic is fragrant and onion is translucent. Stir occasionally so nothing sticks.
- Add the rice and stir continuously for 2 minutes.
- Add the wine and cook for about 1 minute. Scrap any stuck rice from the bottom or sides of the pot.
- Stir in the chicken stock. Add peas, mushrooms and salt/pepper to taste.
- Place lid on Instant Pot and lock into place. Hit CANCEL to discontinue the saute function. I have a "RICE" function on my Instant Pot. Push the Rice function and it will cook at high for 10 minutes. If you don't have a rice button cook on high for 10 minutes.
- When you are done cooking, quick release the steam and turn off your Instant Pot.
- Stir in the shredded Parmesan cheese and the shrimp! Stir for 2-4 minutes and the residual heat will cook your shrimp so it is perfectly cooked and tender! Garnish with more shredded cheese and enjoy!
