Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1/4 cup olive oil
• 1/2 lb frozen uncooked cleaned medium shrimp
• 1/2 cup finely chopped onions
• 2 garlic cloves minced
• 1 cup Arborio rice uncooked
• 3 cups fat-free reduced-sodium chicken broth divided
• 1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz
• 1 cup frozen peas cooked
• 1/4 cup grated parmesan cheese

Instructions

1. SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
2. USE slotted spoon to transfer shrimp to bowl; cover to keep warm.
3. ADD rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
4. ADD remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
5. ADD peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

Notes

Special Extra:
For more color and flavor, sprinkle with 1 Tbsp. chopped fresh basil before serving.
Variation:
For a less saucy risotto, reduce the chicken broth to 2-1/2 cups.
Nutrition Bonus:
Colorful green peas, shrimp, rice and a tangy sauce are the main components of this smart meal that can be ready in just minutes. Enjoy!
Nutrition Information Per Serving: 340 Calories, 16g Total Fat, 5g Saturated Fat, 25mg Cholesterol, 910mg Sodium, 46g Total Carbohydrate, 9g Dietary Fiber, 6g Total Sugars, 11g Protein, 2%DV Vitamin D, 6%DV Calcium, 10%DV Iron, 2%DV Potassium