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Pressure-Cooker Shrimp RIsotto

Total Time

Prep: 30 min. Cook: 5 min.


6 servings

Updated: Mar. 04, 2023
Shrimp and risotto are two of my favorites even though risotto takes time and attention when cooked on the stovetop. This risotto recipe can of course be made in the usual way on the stove, but I wanted to use my pressure cooker since it's such a timesaver. I think the flavor and texture of this speedy version are similar to those in the traditional method. —Donna-Marie Ryan, Topsfield, Massachusetts
Pressure-Cooker Shrimp RIsotto Recipe photo by Taste of Home


  • 1 pound uncooked shell-on shrimp (16-20 per pound)
  • 4 tablespoons butter, divided
  • 1 carton (32 ounces) chicken stock
  • 1 medium onion, chopped
  • 2 cups uncooked arborio rice
  • 3 garlic cloves, minced
  • 3/4 cup fresh or frozen corn
  • 1/4 cup oil-packed sun-dried tomatoes, chopped
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1/4 cup white wine, such as Sauvignon blanc
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup heavy whipping cream
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper


  1. Peel and devein shrimp; reserve shells. In a small saucepan, melt 1 tablespoon butter over medium heat. Add shells; cook and stir for 2 minutes. Stir in stock. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Remove from heat and keep warm.
  2. Meanwhile, select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 3 tablespoons butter. When butter is melted, cook and stir shrimp until shrimp turn pink, 3-4 minutes. Remove shrimp with a slotted spoon and keep warm. Add onion to pressure cooker; cook and stir until crisp-tender, 2-3 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Stir in corn, tomatoes and thyme. Add wine; cook and stir until absorbed, 30 seconds, stirring to loosen browned bits from pan. Press cancel.
  3. Drain broth mixture; discard shrimp shells. Stir drained broth into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
  4. Stir in Parmesan cheese, cream, salt and pepper until combined; continue stirring until creamy. Stir in shrimp; heat through. Serve immediately. If desired, top with addition fresh thyme and grated Parmesan cheese.

Nutrition Facts

1-1/2 cups: 499 calories, 16g fat (9g saturated fat), 132mg cholesterol, 916mg sodium, 63g carbohydrate (3g sugars, 2g fiber), 24g protein.

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