INSTANT POT® SHRIMP RISOTTO WITH LEMON AND HERBS

INSTANT POT® Shrimp Risotto with Lemon and Herbs image

Put your pressure cooker to good use with INSTANT POT® Shrimp Risotto with Lemon and Herbs. You won't believe how quickly this INSTANT POT® shrimp risotto comes together!

Provided by My Food and Family

Categories Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1/2 lb. frozen uncooked cleaned medium shrimp
1/2 cup finely chopped onions
2 cloves garlic, minced
1 cup Arborio rice, uncooked
3 cups fat-free reduced-sodium chicken broth, divided
1 jar (15 oz.) INSTANT POT Zesty Lemon Herb Sauce
1 cup frozen peas, cooked
1/4 cup grated Parmesan cheese

Steps:

SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
Use slotted spoon to transfer shrimp to bowl; cover to keep warm.
Add rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
Add remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
Add peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 12 g