Instant Pot Shrimp Risotto

Easy Instant Pot Risotto Recipe: Make this creamy Japanese-Italian Garlic Butter Tiger Prawn Risotto. No more mushy, gluey, or hard risotto! Plus, no need to tend the pot or stir it often.

Make this Easy Japanese-Italian Garlic Butter Instant Pot Shrimp Risotto Recipe. No more mushy, gluey, or hard risotto! You’ll love the bite of creamy, tender but firm risotto, paired with flavorful bouncy shrimps.

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Japanese-Italian Cuisine

Japanese-Italian food is a marriage between two unique cuisines that speak excellence.

Delicate . Simplicity . Attention to detail . Elegant . Perfection.

They also share the love of fresh, seasonal, & quality ingredients.

Japanese cuisine have often been creative in adding twists to cuisines from other cultures to make it uniquely Japanese.

Japanese-Italian Restaurant serving Japanese fusion spaghetti
Mentaiko Shrimp Spaghetti – Taken at our client’s Japanese-Italian restaurant.


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In the post war years, Italian cuisine caught the hearts of Japanese chefs.

Fusing Japanese cooking techniques, seasonal ingredients, and flavors into well-loved Italian dishes like pasta, carpaccio, pizza, ravioli, and risotto.

Easy Instant Pot Risotto Recipe: Make this creamy Japanese-Italian Garlic Butter Tiger Prawn Risotto. No more mushy, gluey, or hard risotto! Plus, no need to tend the pot or stir it often.

We were thrilled to work with one of the Japanese-Italian restaurants backed with 40+ years of history.

What often puts us in awe is how strict they are on the execution of every dish: timingtemperature control, flavors, ingredientsaroma, and texture.

Highly influenced by their passion for food and strive for excellence, we’re sharing our very first Japanese-Italian recipe on Pressure Cook Recipes.

Get a taste of this deliciously unique cuisine with our Garlic Butter Instant Pot Shrimp Risotto!

Easy Instant Pot Tiger Prawn Risotto Recipe Ingredients

You’ll Enjoy Instant Pot Shrimp Risotto Because:

  • Easy to make – no need to tend the pot, stir it often, or worry about temperature control, when to add how much stock, what type of pot to use…
  • No more mushy, gluey, or hard risotto
  • Unique in meshing Japanese & Italian flavors & textures
  • Simple, elegant, and delicious meal
    • Rich, creamy sauce with body
    • Tender but firm to the bite risotto
    • Bouncy, buttery garlic tiger shrimps

Easy Instant Pot Risotto Recipe: Make this creamy Japanese-Italian Garlic Butter Tiger Prawn Risotto. No more mushy, gluey, or hard risotto! Plus, no need to tend the pot or stir it often.

Tools for Instant Pot Shrimp Risotto

Cooking Tips for Instant Pot Shrimp Risotto

1. Can I substitute Chicken Stock for the Fish Stock?
We tested this recipe with Unsalted Japanese fish stock, Unsalted Korean Fish Stock, and Homemade Unsalted Chicken Stock. While all three were tasty (clearly biased 😛 ), the best tasting ones were made with Unsalted Japanese Fish Stock, with the Unsalted Korean Fish Stock ones as close seconds. Unsalted Chicken Stock will be a good substitution if Unsalted Fish Stock is not available.

2. What is a good substitution for Cooking Sake?
If you don’t have cooking sake, you can substitute with dry sherry wine or Chinese cooking wine.

3. What is the purpose of dry brining the shrimps (tiger prawns)?
It’s optional. But if you want amazing texture, try it! The shrimps (tiger prawns) will remain bouncy and firm.

Dry Brine Tiger Prawns Ingredients4. Why don’t you peel the shrimps (prawns) beforehand?
The shell acts as a protective layer for the shrimps (tiger prawns). It helps the shrimps/prawns retain more moisture and prevents overcooking them.

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4.0 from 1 reviews
Instant Pot Shrimp Risotto
Make this Easy Japanese-Italian Garlic Butter Instant Pot Shrimp Risotto Recipe. You'll love the creamy, tender but firm risotto, with bouncy shrimps.
Recipe type: Dinner, Lunch, Main Course, Pasta, One Pot Meals, Rice, Easy
Cuisine: Japanese-Italian
Serving: 2 - 4
  • 3 tablespoons (45ml) olive oil
  • 4 tablespoons (57g) unsalted butter
  • 1 medium (50g) shallot, minced
  • 3 medium cloves (10g) garlic, minced
  • 2 cups (400g) Arborio rice
  • ¾ cup (188ml) cooking sake
  • 2 teaspoons (10ml) Japanese soy sauce
  • 2.5 tablespoons (45g) yellow or white miso paste
  • 4 cups (1L) homemade unsalted fish stock (Japanese Dashi or Korean Yuksu)
  • ½ pound (227g) tiger prawns or shrimp, frozen, unpeeled
  • ⅛ teaspoon (0.75g) baking soda
  • ½ teaspoon (3g) kosher salt
  • 0.7 oz (20g) Parmesan cheese, finely grated
  • 1 – 2 stalk green onions, thinly sliced
  • 0.2 oz (5g) Parmesan cheese, finely grated
  1. Optional: Dry Brine the Shrimps: Thaw ½ lb (227g) frozen shrimps under cold running water for a few minutes. Dry well with paper towels. In a medium mixing bowl, mix ⅛ tsp (0.75g) baking soda and ½ tsp (3g) kosher salt with the well dried shrimps. Place in the fridge and dry brine for 30 minutes.
  2. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  3. Sauté Shallots, Garlic and Shrimps: Pour in 3 tbsp (45ml) olive oil, 4 tbsp (57g) unsalted butter to the pot. Ensure to coat oil over whole bottom of the pot. Sauté minced shallots (50g) and minced garlic (10g) until soften and fragrant. Add in dry brined shrimps. Cook for about 1 minute per side until the shrimps are about 80% cooked. Remove shrimps and set aside to allow the residual heat to finish cooking them.
  4. Add Rice and Season: Add 2 cups (400g) Arborio rice into the garlic butter oil. Stir until rice is evenly coated with the oil. Continue to stir the rice. After 2 – 3 minutes, the edges of the Arborio rice should become translucent, while the center remains white. Pour in 2 tsp (10ml) Japanese soy sauce and 2.5 tbsp (45g) white or yellow miso paste. Mix well with the rice.
  5. Deglaze: Pour in ¾ cup (188ml) cooking sake, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the sake boil for roughly a minute allowing the alcohol to evaporate.
  6. Pressure Cook the Risotto: Pour in 4 cups (1L) homemade fish stock. It is a good time now to make sure no rice or shallot pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.

    Softer Risotto: This cooking time will produce al-dente risotto. If you prefer softer risotto, add an extra minute or two on the cooking time.
  7. Peel Shrimps: While the risotto is pressure cooking, peel the shrimps.
  8. Optional Step: Warm serving plates in the oven (Hot serving plates will ensure the best consistency).
  9. Reduce the Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for a few minutes longer over medium heat (Instant Pot: Press Sauté button). Add in 0.7oz (20g) Parmesan cheese and thinly sliced green onions. Mix well. Taste and season with kosher salt and black pepper.
  10. Serve: Place cooked shrimps on top and serve immediately with more Parmesan cheese 🙂
See above cooking tips.
Easy Instant Pot Risotto Recipe: Make this creamy Japanese-Italian Garlic Butter Tiger Prawn Risotto. No more mushy, gluey, or hard risotto! Plus, no need to tend the pot or stir it often.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi! I have used Japanese short grain rice instead of Arborio rice when cooking risotto in a regular pot and it always turned out great. Do you think I could use Japanese style rice in this recipe?

    Thank you!

  2. Hello there! One basic question: do i use the instantpot rice measuring cup or any regular measuring cup for the rice?
    thank you!

    1. Hi Lisa,

      thank you for your question 🙂

      You may want to use lesser amount of hondashi for the fish stock and use less miso.

      Take care & have fun cooking

  3. Amy and Jacky, thank you for this delicious recipe. The tip about dry brining was new to me, and it worked really well. We like our risotto soupier, so I used 1 1/2 cups of rice with the 4 cups of broth and the texture was perfect for us. Even reducing the amount of rice, though, it made more than we could eat. Do you think I could use 1 cup of rice to 3 cups of broth in the Instant Pot 6-quart Duo?

    1. Hi CarolJ,

      So happy to hear from you again. Thank you so much for your kind words and question 🙂

      1 cup of rice and 3 cups of broth will work fine. You may want to increase the cooking time by a minute due to the quicker get up to pressure time.

      Take care & have fun cooking

  4. What brand of miso sauce do you recommend? Also, is your homemade fish stock the best to use for this recipe or do you have a quicker alternative?

    1. Hi Samia,

      Sorry, we somehow missed your comment!

      We usually look for miso paste that is produced in Japan.

      The homemade fish stock is probably best suited for this recipe, but chicken stock will also work fine.

      Take care!

  5. I am looking to make this for a crowd. I have an 8 quart InstantPot. Do you think it would all fit, if I double or tripled this recipe?


    1. Hi Tara,

      thank you for your question 🙂

      I would recommend a maximum of 1.5x – 1.75x the recipe as doubling will most likely exceed the safety limit.

      Take care & have fun cooking

  6. We don’t have a population of Japanese in our area, so decent Japanese products either have to be ordered online ($$$) or substitutions found. We have a sizable population of Chinese folks around, so I use Shaoxing that is readily available at the Asian grocery store. Please, do no use grocery store Sherry. They are either too sweet or way too salty. If you don’t know how to pick a good drinking Sherry, it’s better not to use it at all. Then again, you may have a liquor store that has Amontillado Sherry. Imagine the fun you’ll have finishing off the bottle between recipes.

  7. The tiger prawns were perfect. However I goofed up and used chicken stock that was not low sodium. It was so salty we could hardly eat it. I even went to the Asian market and forgot the fish stock. Dang. I will try it again doing half the recipe to give it a try. I can’t imagine it should be that salty? Fish stock probably has minimal sodium. If using chicken broth be sure it is sodium fee because the soy sauce contains a lot. Luckily I made a pound of shrimp. Robin

    1. Hi Robin,

      thank you for your comment and feedback 🙂

      The fish stock are homemade and should be unsalted as shown in this recipe. Let me add unsalted in the recipe card in case users are using store-bought version.
      The white miso paste + the soy sauce is where the dish will get the saltiness from. Salted chicken stock will make this dish too salty 🙁

      Apologize for not clarifying

      Happy New Year & Have Fun Cooking

    1. Hi Mary,

      Thank you for your great question.

      Arborio rice is a short-grain Italian rice. It is very starchy and very suitable for Risotto.

      Jasmine rice is not very suitable as Risotto requires the rice to be very starchy.

      Arborio should be widely available in grocery markets 🙂
      They usually come in a small airtight package.

      Have fun cooking!

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