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Instant Pot Corn and Tomato Risotto with Shrimp

Becca Jacobs
Cook Time:
20 mins
Prep Time:
10 mins

Chef notes

Weeknights and packed summer schedules don’t always lend themselves to traditionally labor intensive dishes like risotto.With the help of the Instant Pot, we are cutting down the work without sacrificing any flavor. Shrimp, cherry tomatoes, corn on the cob and fresh basil are the key players in this seasonal risotto, highlighting some of summer’s best produce. The shrimp adds brininess to the dish, tomatoes introduce a bit of acidity, corn provides some sweetness, and basil adds an herbaceous freshness. 

To make this one-pot meal, use the sauté function on the Instant Pot to sear the shrimp and start building the flavor of the risotto. After the shrimp is cooked, add  lots of garlic and butter, followed by a combination of  tomato paste and tomatoes, which spend some extended time sautéeing to ensure a rich tomato flavor is present in the risotto. The usual suspects — wine, Arborio rice, and stock — also make their way into the pot. Finally, the corn cobs are carefully layered on top to infuse with the risotto with even more sweet, creamy flavor and help to separate the kernels keeping them from overcooking. Rather than mixing the corn kernels directly into the risotto, they’re cooked on top of the rice mixture, which will help them to retain their crisp, fresh texture. At the last minute, fresh basil and Parmesan cheese are stirred in to finish the dish. This is a great summer staple recipe that is easy to throw together and makes for a fantastic meal. 

Technique Tip: Leftover risotto can easily be formed into patties and fried into risotto cakes or arancini. 

Swap Option: You can also substitute the shrimp with other varieties of seafood such as scallops, or a white fish like cod. To make this dish vegetarian, omit the shrimp and use vegetable stock. 



  • 1 pound 16/20 shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • 3 tablespoons unsalted butter, divided
  • 4-5 cloves garlic, peeled and sliced thinly
  • 1 tablespoon tomato paste
  • 16 ounces cherry tomatoes
  • 1/2 cup dry white wine
  • 2 cups Arborio rice
  • 4 cups stock (chicken or vegetable both work)
  • 4 ears of corn, husked and kernels cut from the cob and cobs saved
  • 1 cup chopped fresh basil
  • 1 cup grated Parmesan cheese
  • kosher salt, to taste
Fulfilled by



In a small bowl, combine the shrimp and paprika, tossing until evenly coated.


Turn the Instant Pot on to the sauté function on high and add one tablespoon of butter to the pot. Add half the shrimp to the pot and cook for 1½ minutes per side, until fully cooked. Remove the cooked shrimp and set aside. Add 1 tablespoon of butter and cook the remaining shrimp. Remove and set aside.


Add the final tablespoon of butter to the pot, along with sliced garlic, and cook for 1 to 2 minutes, until the garlic is fragrant and starting to take on color, stir continuously to avoid burning the garlic. Add tomato paste and cherry tomatoes and stir to combine, cooking for about 5 minutes, until the tomatoes have reduced and start to wilt. Add the wine to the pot and stir, scraping the bottom of the pot to release any caramelized bits. Turn the Instant Pot off.


Add the rice and stock and stir to combine. Gently place the corn cobs in a row across the top of the pot, making sure they are only partially submerged. Sprinkle the corn kernels on top and close the Instant Pot, setting the lid to the sealing position. Set the Instant Pot to manual high pressure for 4 minutes, followed by a quick release of the sealing valve at the end of the cook time.


Remove the corn cobs and stir in the basil and Parmesan. Add salt to taste and serve with the cooked shrimp on top.