If you’ve been on my site before, you probably know that I am not in love with my Instant Pot. I know they are all the rage. I know that they are supposed to be super easy and make my life so much better. I know all of the great things my friends say about the Instant Pot but honestly, (please don’t get offended) I am not a fan.
I asked my friends to give me their favorite recipes for their beloved Instant Pots. I expected an outpouring of easy to make, successful, delicious meals. That’s not what happened. I got a lot of referrals to the Instant Pot facebook group. I got a lot of “It makes really great…” but I didn’t get any recipes. So in an effort to like my Instant Pot I am going to try to make an Instant Pot recipe every now and then and if they’re good, I will share them here.
I was reading Taste of Home magazine and I came across a recipe for Pressure Cooker Risotto with Shrimp and Asparagus. I like all of those things. Especially risotto. Traditionally, risotto is a pain in the butt to make. Could I do it in the Instant Pot? I was ready to try.
There is a saute setting on the Instant Pot that allows you to fry up things before ever using the pressure function. I melted 2 tablespoons of butter in the Instant Pot and then added finely diced onion. I used a combination of shallot and onion here because I had one to use up. The original recipe calls for a shallot but plain onion works just fine too. Whatever you have. Cook the onion until it is translucent, anywhere from 3-5 minutes, then toss in minced garlic and stir.
Risotto is made with Arborio rice. This is a special type of rice and unfortunately, you have to have it. No other rice can be substituted for this particular recipe. Add one cup of Arborio rice to the onion and garlic mixture and cook for two minutes. This seems to toast up the rice a bit and gets everything distributed evenly.
Add 1/2 cup of white wine and cook until is all gets absorbed. This doesn’t take that long and you will want to be stirring constantly.
Add the rest of the wine, 2 cups of chicken broth and all of the shredded Parmesan cheese. Stir well and then put the lid on the Instant Pot and lock it, making sure the vent is closed. Select manual setting, high pressure and set the time for 8 minutes. When it is finished, release the pressure according to manufacturer directions and stir.
In the meantime, add olive oil to a medium skillet over high heat. Add garlic and cook one minute. Add shrimp. Cook and stir until shrimp begin to turn pink, about 5 minutes.
Add butter and Italian salad dressing. Stir until butter is melted and then reduce heat to medium low and add asparagus pieces. Cook until tender, about 3-5 minutes.
Stir risotto well and serve shrimp and asparagus over it. Season with salt & pepper to taste. The risotto is creamy and tastes like you spent a long time making it. The winner of this round is the Instant Pot. Enjoy!
Get the printable recipe here: