Pressure Cooker Risotto and Roasted Rosemary Shrimp

Easy Pressure Cooker Risotto and Rosemary Roasted Shrimp. This is a gorgeous and simple meal that is perfect for date night at home AND busy weeknights.

Course Main Dishes

Cuisine Mediterranean

Keyword instant pot, pressure cooker, risotto, shrimp

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings Servings

Ingredients

Risotto Ingredients:

2 tablespoons olive oil
1/2 medium yellow onion diced
3 cloves garlic minced
2 cups arborio rice
4 cups low sodium chicken broth
2 tablespoons unsalted butter
1/4 cup shredded Parmesan cheese

Roasted Rosemary Shrimp Ingredients:

1 pound medium shrimp peeled and deveined
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
3 cloves garlic minced
1/2 teaspoon salt

Instructions

Preheat oven to 400 degrees.
Set pressure cooker to saute. Add olive oil, onions and garlic. Cook just until softened, about 2 minutes. Add in rice. Stir to coat in oil. Make sure no rice is sticking to the sides of the pressure cooker.
Pour in broth.
Cover and close the valve on the pressure cooker. Set to 6 minutes on high pressure.
While risotto is cooking, toss shrimp with olive oil, rosemary, garlic and salt. Place on a baking sheet and bake for 5 minutes.
When pressure cooker is done, do a quick release. Once the pressure has been released, remove the lid and stir in butter and parmesan. Mix well.
Scoop risotto into a serving platter and top with shrimp. Serve immediately.

Notes

Enjoy!