Instant Pot Shrimp Risotto
You don’t have to stand over the stove stirring when you make this shrimp risotto in the Instant Pot®.
Heat seafood stock in a microwave-safe container for about 3 minutes on High.
Leave in the microwave until ready to use.
Slice green onions.
Separate green and white parts.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.
Melt 1 tablespoon butter.
Add garlic and white part of the green onions.
Season with salt and pepper and cook stirring until onion has softened and garlic is fragrant about 2 1/2 minutes.
Add rice and thyme.
Saute stirring occasionally until rice begins to have a little color about 3 minutes.
Pour in wine and cook stirring until wine evaporates about 30 seconds.
Stir in the heated seafood stock making sure contents of the pot move freely.
Turn off Saute function.