To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).

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  • Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

Cook's Notes

Most risottos require at least 40 minutes of hands-on effort thanks to constant stirring. A pressure cooker churns out creamy risotto without all the time at the stove. To get the basics on pressure cookers, click here.

Reviews (6)

114 Ratings
  • 5 star values: 22
  • 4 star values: 33
  • 3 star values: 35
  • 2 star values: 18
  • 1 star values: 6
Rating: Unrated
06/08/2017
I am going to try this in my Instant Pot, it sounds delish. I will probably use mushrooms instead of the shrimp.
Rating: Unrated
01/23/2014
I made a lot of changes to this recipe but tried to keep the same flavors. First off, I don't have a pressure cooker. I used a large deep pan with a lid, and it worked just fine. My boyfriend and I both work 50 to 60 hour weeks, so I hate messing with tiny, sticky pieces of garlic. It's just too time consuming. I substituted it for 1 tablespoon of garlic powder. The only rice we had was minute rice, so I used that and only used 3 cups of broth. Despite all of this, it turned out amazing!
Rating: Unrated
02/23/2013
i enjoed this receipe
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Rating: 5 stars
09/06/2012
Oops...forgot to mention that I don't have a pressure cooker, so I just used a large pot with its lid and kept an eye on the rice. That may be why I ended up having to add extra liquid. Still, it turned out creamy and tasty!
Rating: 5 stars
09/06/2012
Just made this recipe tonight. I used brown rice because that's all I had and added close to a cup of water and about a cup of frozen corn kernels. Other than using dried herbs, those were the only changes I made. My husband and son (and I) thought it was fabulous! I'm planning to use peas and mushrooms next time instead of corn. Yum-O!!!
Rating: 5 stars
09/06/2012
Just made this recipe tonight. I used brown rice because that's all I had and added close to a cup of water and about a cup of frozen corn kernels. Other than using dried herbs, those were the only changes I made. My husband and son (and I) thought it was fabulous! I'm planning to use peas and mushrooms next time instead of corn. Yum-O!!!
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