Instant Pot Saffron Shrimp and Zucchini Risotto – Recipe!

Creamy and aromatic, this Instant Pot Saffron Shrimp and Zucchini Risotto is a quick and elegant one-pot meal that’s delicious.

Easy meals are always welcome in my kitchen and especially recipes that taste like your favorite Italian restaurant, but are made in minutes right at home.  An Instant Pot or electric pressure cooker makes a delicious Shrimp and Zucchini Risotto in just a matter of minutes.

Saffron Risotto always brings me back to Milan, Italy where it was originally created.  It’s a fairly simple dish and one of my favorite Italian meals.  Saffron is an aromatic ingredient from a flower of a crocus and you can be found online, finer grocers, or at Trader Joe’s.  Even the less expensive varieties seem to do the trick and infuse a yellow hue upon Arborio rice kernels.

Making a risotto in an Instant Pot is a life changer.  For starters, it’s done in less than 20 minutes, it cooks rice to a beautiful al dente, and there is no need to warm stock or standing over a Dutch oven, while stirring constantly.  The fresh jumbo shrimp and zucchini are folded into the risotto at the end of cooking and quickly steamed, while you wait a handful of minutes sipping your wine in the kitchen.  Now how is that for a fabulous dinner.

*may contain commissioned links

Ingredients

• 1 white onion, diced
• 2 cups Arborio rice
• 1/4 teaspoon Saffron threads
• 1 quart chicken stock
• 1 zucchini, shredded
• 1 pound tail-on, peeled & de-veined jumbo shrimp, butterflied
• 1 cup shredded Parmesan cheese, divided
• 1 tablespoon butter
• salt & pepper
• olive oil for cooking
• sprigs of fresh oregano, optional

(Serves 6)

To Prepare:

1. In an Instant Pot or electric pressure cooker, add 2 teaspoons olive oil and an onion and Sauté for 2 minutes.  Add rice and stir.  Sauté for 1 minute to toast rice.  Add saffron, stock, 1 teaspoon salt and 1/4 teaspoon pepper and stir.  Place lid on pot and cook on high pressure for 8 minutes.
2. Release pressure manually, add zucchini and shrimp, stir.  Place lid back on pot and let rest for 5 minutes.  Remove lid and stir.  Add 2/3 cup Parmesan cheese and butter.
3. Stir to incorporate into rice.
4. Pour risotto out onto platter or serving bowl and top with remaining cheese.  Sprinkle with fresh oregano, if desired.  Enjoy!