Seafood Risotto

Seafood lovers, this decadent, instant pot seafood dish makes a great addition to your holiday menus, is perfect for a busy weeknight and will wow your significant other on your next date night in. Plus it’s made with wine, so what’s to stop you from sipping a little while it cooks? Go ahead. Treat your taste buds to this rich and savory instant pot seafood risotto experience. After your first forkful, you’ll be looking forward to the leftovers – if there are any!

Seafood Risotto recipe

Yield: 4 servings


  • Instant Pot®


  • 2 tablespoons olive oil, divided, plus a little extra for drizzling
  • 1 small sweet yellow onion, finely chopped
  • 4 garlic cloves, finely minced, divided
  • 1 teaspoon dried oregano
  • 1 1/2 cups uncooked Arborio rice
  • 1/4 cup white wine
  • 3 cups reduced-sodium chicken broth
  • 1/2 cup Parmesan cheese, divided
  • 1/2 pound bay scallops
  • 1 pound medium shrimp, peeled and deveined
  • Fresh parsley, chopped, for garnish
  • Salt and pepper, to taste


  1. Put 1 tablespoon olive oil in Instant Pot and select sauté setting. Add onion and cook for 4 to 5 minutes, until onion is translucent and tender.
  2. Add garlic and the oregano; cook for 1 minute.
  3. Add rice; stir and cook for 2 minutes.
  4. Add wine and stir until absorbed; deglaze bottom of pot.
  5. Add broth and 1/4 cup Parmesan. Lock lid on Instant Pot and ensure that vent is sealed. Select manual setting, adjust pressure to high, and set timer for 9 minutes.
  6. While risotto is cooking, sauté the scallops: Heat remaining 1 tablespoon olive oil in large skillet over high heat. Add scallops to hot oil and cook them undisturbed until golden brown (about 2 minutes). Flip scallops and cook until cooked through (about 1 to 2 minutes). Set aside.
  7. When Instant Pot timer goes off, turn vent to quick-release to allow the pressure to normalize.
  8. Open lid carefully. Stir in shrimp and let the risotto stand, until the shrimp are pale pink and cooked through (about 2 minutes).
  9. Serve risotto in bowls. Top risotto with seared scallops and remaining Parmesan and parsley.
  10. Drizzle with a little olive oil and add salt and pepper, to taste.


Recipe and photo used with permission from: National Fisheries Institute