42 min
Instant Pot Mild Curry Chicken and Rice with Sweet Peppers
One pot turns chicken thighs, basmati rice, sweet peppers and peas into a gently spiced family dinner with fluffy grains instead of mush.
Photo: Bex Walton / Wikimedia Commons · CC BY 2.0
Instant Pot Family Dinners
Instant Pot Saffron Shrimp Risotto with Lemon & Chives
Golden saffron rice turns creamy under pressure, then tender shrimp, lemon and chives finish the risotto without constant stirring.
Directions
Bloom the saffron
Warm 1/2 cup of the broth until steaming, stir in the crushed saffron and set aside for 5 minutes. Pat the shrimp dry and season with 1/4 teaspoon salt; keep refrigerated while the rice cooks.
Toast the rice
Select Sauté on a 6-quart electric pressure cooker. Add the oil and shallot and cook for 2 minutes. Add the garlic and Arborio rice and stir for 2 minutes, until the grains look chalky at the center and lightly toasted at the edges.
Deglaze and add thin liquid
Pour in the wine and scrape every browned bit from the base; simmer for 1 minute. Cancel Sauté. Add the saffron broth, remaining 3 1/2 cups broth and the remaining 1/2 teaspoon salt. Stir once to distribute the rice, making sure it remains below the half-full line.
Pressure cook and release carefully
Lock the lid and cook on High Pressure for 5 minutes; allow about 10 minutes to reach pressure. Use a controlled quick release in short pulses, keeping hands and face away from the steam. Pause if starchy foam sputters, then continue only when the vent is quiet. Open after the float valve drops.
Cook the shrimp in the hot risotto
Stir the rice vigorously for 30 seconds. Select Sauté on Low, fold in the cold shrimp and cook for 3 to 5 minutes, stirring often, until every shrimp is opaque and reaches 145°F. If the risotto looks stiff, add hot broth or water 2 tablespoons at a time.
Finish off heat
Cancel Sauté. Stir in 2 tablespoons butter, Parmesan, lemon zest, 1 tablespoon lemon juice and half the chives. Cover loosely for 2 minutes, then adjust salt and lemon. Spoon into warm bowls, top with the remaining tablespoon butter and chives, and add a few saffron or mild chile threads if desired.
Why this works
Why it worksUnrinsed Arborio rice retains the surface starch that creates risotto's creamy body once the pressurized grains are stirred.
Why it worksThe shrimp go in only after pressure cooking, preventing the rubbery texture that a full rice cycle would cause.
Why it worksBlooming saffron in warm broth distributes its aroma and golden color evenly instead of leaving concentrated bitter threads.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe four-cup thin-liquid ratio, five-minute cycle and controlled release are calibrated for this capacity.See current options →
Compare on AmazonInstant-read thermometerCheck several shrimp for 145°F during the brief Sauté finish instead of pressure-cooking them until rubbery.See current options →
Compare on AmazonFine zester and graterOne fine tool handles the lemon zest and Parmesan that brighten and finish the creamy rice.See current options →
Swaps & notes
Easy swaps
- Use sea scallops cut into 1-inch pieces and cook them after pressure release just until opaque and 145°F.
- For an alcohol-free version, replace the wine with broth and add an extra teaspoon of lemon juice at the end.
- Pecorino Romano can replace Parmesan, but reduce the added salt because Pecorino is generally saltier.
Cook notes
- Do not substitute long-grain rice; Arborio's starch and absorption are central to the method.
- For a mild family dinner, omit chile threads from the shared pot and offer crushed red pepper only at the table.
- Total time includes roughly 10 minutes to pressurize, the controlled release and the shrimp-finishing stage.
- Written for a 6-quart electric pressure cooker. Check the minimum-liquid, fill-limit and venting directions for your exact model.
- Rice expands and can foam, so stay below the half-full line and never place a towel over the release valve.
Storage
Cool leftovers within 2 hours and refrigerate airtight for up to 2 days. Reheat gently on the stove or with Sauté on Low, adding 2 tablespoons broth per cup, until the shrimp and rice reach 165°F. Freezing is not recommended because shrimp toughen and the rice loses its creamy texture.
Questions
Why isn't the risotto creamy when I open the lid?
Pressure-cooked rice often looks loose and separate at first. Stir firmly for 30 to 60 seconds to release surface starch, then add butter and cheese; it will tighten further during the two-minute rest.
Can I use frozen shrimp?
Yes, but thaw them completely in the refrigerator, drain and pat dry before seasoning. Ice and excess water would dilute the risotto and make the shrimp cook unevenly.
Can I make the risotto ahead?
It is best immediately after cooking. If necessary, pressure-cook the rice, release pressure and hold it for no more than 10 minutes before using Sauté to cook the shrimp and finish the dish.
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Instant Pot Saffron Shrimp Risotto with Lemon & Chives
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1. Bloom the saffronWarm 1/2 cup of the broth until steaming, stir in the crushed saffron and set aside for 5 minutes. Pat the shrimp dry and season with 1/4 teaspoon salt; keep refrigerated while the rice cooks.
2. Toast the riceSelect Sauté on a 6-quart electric pressure cooker. Add the oil and shallot and cook for 2 minutes. Add the garlic and Arborio rice and stir for 2 minutes, until the grains look chalky at the center and lightly toasted at the edges.
3. Deglaze and add thin liquidPour in the wine and scrape every browned bit from the base; simmer for 1 minute. Cancel Sauté. Add the saffron broth, remaining 3 1/2 cups broth and the remaining 1/2 teaspoon salt. Stir once to distribute the rice, making sure it remains below the half-full line.
4. Pressure cook and release carefullyLock the lid and cook on High Pressure for 5 minutes; allow about 10 minutes to reach pressure. Use a controlled quick release in short pulses, keeping hands and face away from the steam. Pause if starchy foam sputters, then continue only when the vent is quiet. Open after the float valve drops.
5. Cook the shrimp in the hot risottoStir the rice vigorously for 30 seconds. Select Sauté on Low, fold in the cold shrimp and cook for 3 to 5 minutes, stirring often, until every shrimp is opaque and reaches 145°F. If the risotto looks stiff, add hot broth or water 2 tablespoons at a time.
6. Finish off heatCancel Sauté. Stir in 2 tablespoons butter, Parmesan, lemon zest, 1 tablespoon lemon juice and half the chives. Cover loosely for 2 minutes, then adjust salt and lemon. Spoon into warm bowls, top with the remaining tablespoon butter and chives, and add a few saffron or mild chile threads if desired.