Instant Pot Creamy Shrimp Risotto

Risotto is so easy to make in the Instant Pot.  This recipe adapted from www.justalittlebitofbacon.com is so creamy.  I love the addition of fresh lemon and lemon zest.  I served it with a crusty french baguette.

2 tablespoons olive oil divided:  1 tablespoon for the shrimp, 1 tablespoon for the rice.
1 pound large shrimp, peeled and deveined
1 small onion, finely chopped (about 1/4 cup)
2 cloves garlic, minced
2 cups Arborio rice
1/2 cut white wine (I used Sauvignon Blanc)
4 cups chicken stock, no sodium
2 tablespoons unsalted butter
1 cup fresh grated parmesan cheese (not Kraft - I used freshly grated Parmesan from Whole Foods
Kosher salt and black pepper, to taste
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
1/4 cup fresh sliced basil

Toss the shrimp with one tablespoon of olive oil and a pinch of kosher salt.  Set aside while you prep the risotto.

Using the Saute function, heat your IP on medium.  Once hot, add one tablespoon olive oil and the onion and salt.  Saute for about 5 minutes or until translucent and soft.  Add the garlic and sauce for 1 minute. 

Add the rice and stir in the oil until the rice is lightly toasted and a bit translucent on the edge. 

Add the wine.  Bring to a boil, let it cook down, and be absorbed by the rice while you stir.

Add the stock.  Put the to pan the IP and seal the lid.  Set the Instant Pot for high pressure and 5 minutes time.  

While the IP is working heat a large sauce pan on medium high heat.  When hot, add the shrimp and cook 2-3 minutes per side, turning once.  Do not overcook.

As soon as Instant Pot is done, press the quick release button.  Put a kitchen towel over the vent to keep the steam from making a mess.

Remove the lid and then take the inner pot out of the Instant Pot.  Add the butter and parmesan cheese and stir vigorously to create creamy risotto.  Taste and adjust salt and add black pepper.

Then stir in the lemon juice, lemon zest, basil and cooked shrimp.  

Serve immediately.