Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
1 hr
Servings:
4
Yield:
4 servings
Ingredients
Directions
Heat seafood stock in a microwave until hot, about 5 minutes, and leave in the microwave until ready to use.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; melt 2 tablespoons butter. Add shallot and cook, stirring, about 1 minute. Add rice, thyme sprigs, and garlic; cook, stirring frequently, about 2 minutes. Stir in wine and cook until the wine evaporates, about 1 minute, then stir in the hot seafood stock and lemon juice. Stir any browned bits from the bottom of the inner pot into the liquid. Add salt and pepper.
Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, 3 to 5 minutes. Unlock and remove the lid.
Remove thyme sprigs and add the shrimp. Close the lid and allow the shrimp to cook on the Keep Warm setting, until the shrimp are pink and firm and starting to curl into a "C" shape, about 7 minutes. Stir in lemon zest, the remaining 1 tablespoon of butter, and the grated Parmesan cheese. Stir until the butter is melted. Serve warm.
Cook's Notes:
Seafood stock often contains enough salt to make additional salt unnecessary. Be sure to do a taste test, before adding extra salt.
This recipe was developed using the 8-quart Instant Pot(R). A different size pot may require changes to the cooking times.
Nutrition Facts (per serving)
692
Calories
14g
Fat
96g
Carbs
36g
Protein
le>
