So ... here's a recipe that I cooked up a few years ago and modified recently for the Instant Pot Duo 8-qt that we received last Christmas.
Pressure Cooker (and IP) Risotto Primavera with Broiled Shrimp
MBM – Last modified 5 April 2019
Ingredients:
Instructions:
In the IP ... all prepped, sauteed, and ready to seal for pressure cooking:
Just about ready to serve:
In the bowl:
Pressure Cooker (and IP) Risotto Primavera with Broiled Shrimp
MBM – Last modified 5 April 2019
Ingredients:
- 2 Tbsp. olive oil plus 1 Tbsp. butter
- 1 medium yellow onion, chopped
- Mushrooms, brushed clean and sliced (not chunks)
- 1 red bell pepper, seeded and sliced into medium strips
- 1 yellow zucchini or crookneck squash, quartered then medium sliced crosswise (substitute frozen peas if necessary)
- 1 1/4 cups Arborio rice
- 1/2 cup dry white vermouth (or dry white wine if vermouth not available)
- 3 cups chicken broth (or vegetable broth for vegetarian version)
- Reserve any extra broth for later reheating.
- Note: Ratio of rice to liquid is always 1 part rice to approx. 2.4 parts liquid by volume.
- 1 lb. medium shrimp, in shell and deveined (leave shrimp out for purely vegetarian version)
- 1/2 cup Parmigiano Reggiano cheese (grated)
- Balsamic Vinegar, good quality
- Old Bay Seasoning
Instructions:
- Brine thawed shrimp in ice water 20 min. (2 TBSP kosher salt + 4 TBSP sugar per 6 cups water).
- Dry, then in a bowl, coat the brined shrimp with olive oil, season generously with Old Bay, and allow to marinate in the refrigerator for 15 to 20 minutes.
- Broil shrimp, turning as needed until done on grill or in oven. Place in freezer for 15 minutes to stop cooking. Remove, peel, and cut into bite-size pieces if desired.
- Sauté | More Preheat the pressure cooker for searing.
- Add olive oil and butter and allow to heat until shimmering.
- Add the onion and stir until softened.
- Add the mushrooms and stir until starting to brown.
- Season with approx. 1 tsp. kosher salt and ground black pepper to taste before adding rice.
- Add the rice and stir until the grains first become translucent and then opaque again.
- Add in the vermouth or wine and stir until it is completely evaporated.
- Add the bell pepper and stir until lightly sautéed.
- Add the squash and stir until lightly sautéed.
- Add the broth and stir (and scrape) to make sure no grains are stuck to the sides of the cooker.
- Pressure Cook | High Close and lock the lid in place and heat on high until pressure builds.
- Cook Time 6 min above 4000 ft. elevation; 5 min 2000-4000 ft.; 4 min below 2000 ft.
- Quick Release Turn off the heat and quickly release the pressure. (Shake gently to be sure)
- Sauté | Less Stir to thicken (if needed) over medium heat, then stir in shrimp (or keep separate and add to each bowl as desired when serving).
- Add the grated Parmigiano Reggiano cheese and stir until completely incorporated.
- If necessary, season with additional salt and pepper to taste.
- Rice should be fairly runny and creamy … not dry … and it will continue to thicken. Add more chicken stock if necessary before serving or reheating. Serve with good balsamic vinegar.
In the IP ... all prepped, sauteed, and ready to seal for pressure cooking:
Just about ready to serve:
In the bowl:
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