Lemon Herb Shrimp Risotto


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

  1. 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.

  2. USE slotted spoon to transfer shrimp to bowl; cover to keep warm.

  3. 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.

  4. 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.

  5. ADD peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

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