Instant Pot Mushroom and Shrimp Risotto

By michelew7

Adapted from Instant Pot Mushroom and Chicken Sausage Risotto

Ingredients

• 2 tablespoons canola oil
• 10-12 ounces raw shrimp
• 3 tablespoons butter
• 1 pound sliced fresh mushrooms
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 3 thyme sprigs, leaves only
• Kosher salt
• freshly ground black pepper
• 1 tablespoon soy sauce
• 4 1/2 cups chicken broth
• 2 cups Calrose rice
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

1. Select Saute on high heat. Add the oil.

2. Once hot, add the shrimp and saute until cooked. Remove shrimp

3. Reduce the heat to medium. Melt the butter, then add the mushrooms and onion. Cook, stirring, for 6 minutes until the onion is translucent and the mushrooms are cooked. Add the garlic and cook for 1 minute more. Add the thyme and season with salt and pepper.

4. Add the soy sauce and 1/2 cup of the broth. Cook, scraping up any brown bits off the bottom of the pot, for about 3 minutes.

5. Add the remaining broth and rice and stir. Secure the lid.

6. Select Manual and cook at high pressure for 6 minutes.

7. Once cooking is complete, use a quick release. Stir. If the risotto is too soupy, select Saute and cook, uncovered for a few minutes. Add the shrimp and Parmesan.

8. Serve topped with more Parmesan and a few thyme leaves