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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.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Dishes
Cuisine Mediterranean
Servings 4 Servings


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


  • 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.


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Keywords: instant pot, pressure cooker, risotto, shrimp