Imagine creamy, luxurious risotto infused with delicate saffron, studded with tender shrimp, and finished with Parmesan cheese and butter—all made in a fraction of the time it would take using traditional methods. This Pressure-Cooker Shrimp and Saffron Risotto transforms the notoriously labor-intensive Italian classic into an accessible weeknight dinner that requires minimal stirring and delivers restaurant-quality results every time. The pressure cooker works its magic by creating the perfect environment for the rice to release its starch, creating that signature creamy texture without the constant attention traditional risotto demands. The saffron adds subtle floral notes and a gorgeous golden hue, while the shrimp provide sweetness and elegance. Whether you’ve been intimidated by making risotto, need an impressive but achievable dinner for guests, or simply want comfort food with sophistication, this pressure cooker version proves that you can have it all—stunning flavor, creamy perfection, and minimal effort.
Serving Quantity: 4 servings
Cooking Time: 25 minutes (plus 10 minutes prep time)
Nutrition Information (per serving):
- Calories: 485
- Protein: 32g
- Fat: 14g
- Carbohydrates: 58g
- Fiber: 2g
- Sugar: 3g
- Sodium: 820mg
1. Gather Your Ingredients
For the risotto:
- One and a half cups Arborio rice (or Carnaroli rice)
- Four cups seafood stock or chicken broth, warmed
- Half cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- Quarter teaspoon saffron threads
- Two tablespoons hot water
- Three tablespoons unsalted butter, divided
- Two tablespoons olive oil
- One small yellow onion, finely diced
- Three garlic cloves, minced
- Half cup grated Parmesan cheese, plus extra for serving
- Two tablespoons fresh lemon juice
- One teaspoon lemon zest
- Salt and black pepper to taste
For the shrimp:
- One pound large shrimp (16 to 20 count), peeled and deveined
- One tablespoon olive oil
- Two garlic cloves, minced
- Quarter teaspoon salt
- Pinch of black pepper
- Pinch of red pepper flakes (optional)
For finishing:
- Two tablespoons fresh parsley, chopped
- One tablespoon fresh chives, chopped
- Fresh lemon wedges
- Extra Parmesan cheese
- High-quality olive oil for drizzling
2. Prepare the Saffron
Place the saffron threads in a small bowl or cup. Add two tablespoons of hot water and let the saffron steep for at least 5 minutes, swirling occasionally. The water will turn a beautiful golden-orange color as the saffron releases its flavor and color compounds. This blooming process is essential for distributing saffron’s delicate flavor throughout the risotto. Never add saffron threads directly to the dish without steeping them first, as they won’t disperse evenly. The steeped saffron will be added to the rice during cooking. Set aside while you prepare the other ingredients.
3. Prepare the Shrimp
Pat the shrimp completely dry with paper towels. Any moisture will prevent proper searing and create steam instead. Season the shrimp on both sides with salt, black pepper, and red pepper flakes if using for a subtle kick. Set the seasoned shrimp aside at room temperature. The shrimp will be cooked separately from the risotto and added at the end, which ensures they don’t overcook and become rubbery. Properly cooked shrimp are tender, sweet, and just opaque throughout—overcooking makes them tough and chewy.
4. Sauté the Aromatics
Turn your electric pressure cooker (Instant Pot or similar) to the sauté function on medium or normal heat. Add two tablespoons of butter and two tablespoons of olive oil. Once the butter is melted and foaming, add the finely diced onion. Cook for about 4 to 5 minutes, stirring occasionally with a wooden spoon, until the onion is softened and translucent but not browned. The onion should be tender and sweet. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. The butter and oil combination provides rich flavor while preventing the butter from burning during the sauté process.
5. Toast the Rice
Add the Arborio rice to the pressure cooker with the aromatics. Stir constantly for about 2 minutes, coating every grain with the butter and oil mixture. The rice should become slightly translucent around the edges and you should hear it making a soft crackling sound as it toasts. This toasting step is crucial for developing nutty flavor and helping the rice maintain some structure during pressure cooking. Don’t skip this step or rush it—properly toasted rice is the foundation of great risotto.
6. Deglaze and Add Liquids
Pour in the white wine and stir, scraping up any browned bits stuck to the bottom of the pot. Let the wine bubble and cook for about 1 minute until the harsh alcohol smell dissipates. Add the warmed seafood stock or chicken broth. Pour in the steeped saffron along with all its golden liquid. Stir everything together gently, making sure no rice is stuck to the bottom of the pot. The liquid should just barely cover the rice. Turn off the sauté function. Make sure the bottom of the pot is completely clean with no stuck-on bits, as these can trigger the burn warning.
7. Pressure Cook the Risotto
Secure the lid on the pressure cooker, making sure the valve is set to sealing. Select the manual or pressure cook function and set the timer for 6 minutes at high pressure. Yes, just 6 minutes. The pressure cooker works so efficiently that this short time is all you need. The pot will take about 8 to 10 minutes to come to pressure before the cooking time begins. Once the 6 minutes of cooking time is complete, let the pressure release naturally for 5 minutes, then carefully turn the valve to venting to release any remaining pressure. Wait until the float valve drops completely before opening the lid.
8. Cook the Shrimp
While the risotto is under pressure, cook the shrimp. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering and almost smoking, add the seasoned shrimp in a single layer. Don’t overcrowd—work in batches if necessary. Cook for 1 to 2 minutes per side until the shrimp are pink, opaque, and just cooked through. They should curl into a loose C shape. If they curl into tight O shapes, they’re overcooked. Add the minced garlic during the last 30 seconds of cooking, stirring constantly. Transfer the cooked shrimp to a plate and set aside.
9. Finish the Risotto
Once the pressure has released and you’ve opened the lid, the risotto will look quite wet and soupy—this is normal. Turn the pressure cooker back to the sauté function on low. Stir the risotto vigorously with a wooden spoon or spatula for 2 to 3 minutes. As you stir, the rice will release more starch and the risotto will thicken to that characteristic creamy consistency. Add the remaining tablespoon of butter, the grated Parmesan cheese, lemon juice, and lemon zest. Stir vigorously until the butter and cheese are completely melted and incorporated. The risotto should be creamy and flow like lava when you tilt the pot, not stiff or gloppy. Taste and season with salt and black pepper as needed.
10. Combine and Serve
Add the cooked shrimp to the risotto, folding them in gently along with any accumulated juices from the plate. Let everything warm together for 1 minute, stirring gently. Turn off the pressure cooker. The risotto should be creamy, luxurious, and coat the back of a spoon beautifully. If it seems too thick, stir in a splash of warm broth to loosen it to your desired consistency. Divide the risotto among four shallow bowls or plates. Arrange several shrimp attractively on top of each serving. Garnish with chopped fresh parsley and chives. Offer extra grated Parmesan cheese, lemon wedges for squeezing, and a drizzle of high-quality olive oil. Serve immediately while hot.
Tips for Perfect Results
- Use proper risotto rice like Arborio or Carnaroli. Regular long-grain rice won’t release the starch needed to create that signature creamy texture.
- Warm the broth before adding it to the rice. Cold liquid can cause uneven cooking and affect the final texture.
- Steep the saffron in hot water first. This simple step releases maximum flavor and ensures even distribution of color throughout the risotto.
- Don’t skip toasting the rice. This develops flavor and helps the grains maintain some al dente texture even under pressure.
- Make sure the bottom of the pot is completely clean before pressure cooking. Any stuck-on bits can trigger the burn warning and ruin your risotto.
- Use the exact pressure cooking time specified. Even 1 or 2 extra minutes can turn risotto from perfectly al dente to mushy.
- Let the pressure release naturally for 5 minutes before quick release. This prevents the rice from becoming blown out or mushy from sudden pressure change.
- Cook the shrimp separately and add at the end. Shrimp overcook easily and become rubbery if cooked with the rice under pressure.
- Stir vigorously after pressure cooking to develop creaminess. This final stirring releases starch and creates the proper consistency.
- Serve risotto immediately. It continues to absorb liquid as it sits and will become thick and gloppy if left too long. Risotto doesn’t reheat well and is best enjoyed fresh. Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently with additional broth, but the texture won’t be as perfect. Alternatively, shape cold leftover risotto into patties, coat with breadcrumbs, and pan-fry to make arancini (Italian rice balls) for a delicious way to enjoy leftovers.
