6 Minute Instant Pot Lobster Risotto ~ a luxuriously creamy risotto enriched with brandy, mascarpone cheese, and browned butter, all made in just a few minutes, right in the Instant Pot (you have one, right?)
People, people, people…oh my gosh.
Why did I wait so long to get an Instant pot? Were you guys smarter? Did you jump on this earlier? I just got my Instant Pot and I can hardly catch my breath after making this risotto, my mind is racing with all the possibilities. I mean, I’ve slaved over many a pot of RISOTTO in my life, and this is a game changer. I actually think the risotto texture is better out of the Instant Pot than when it’s laboriously cooked on the stove, it has more of a ‘bite’ to it ~ not as mushy. I think we’re going to have a different risotto for dinner every night this week…booyah!
The miraculous thing about the Instant Pot is that you can saute right in the machine, and the heating element is quick and powerful. The removable pot is a nice heavy stainless steel, too. After sauteing the aromatics, I add the rice and broth, close it up, and the whole thing cooks in 6 minutes. No no standing at the stove, no endless ladling and stirring, no nothing.
The only problem was I actually found myself a little rushed trying to get the table set before the Instant Pot timer went off!
After the Instant Pot beeped I stirred in a couple of spoonfuls of Mascarpone cheese, scooped out my risotto into shallow bowls, arranged the lobster meat on top, and drizzled liberally with browned butter for an added dose of luxury.
The browned butter is optional, but very luxe. Just heat a stick of butter in a pan over medium heat, let it melt, and swirl it around for another few minutes until you see it turn a rich nutty brown. That’s the milk solids in the butter caramelizing! Watch it like a hawk so the butter doesn’t actually burn. If it seems like it’s going too fast, take the pan off the heat and swirl it to cool it down.
I bought 2 lobster tails, which were available in my supermarket because we’re close to Valentine’s Day, but if you can’t get lobster, then shrimp or scallops will work fine. The lobster (or other shellfish) cooks up in minutes in a pot of boiling salted water. When the tails turn bright red and curl up, they’re done.
You can serve them whole, right on top of the risotto, or remove and chop the meat. Just cut along the length of the back of the shell with a pair of kitchen shears and then crack it open, the meat will pop right out.
TIP: You can also buy frozen lobster tails, but be sure to thaw them before boiling.
If you’re like me and have trouble planning ahead for dinner, the Instant Pot will be an amazing help. As a general rule I start thinking about dinner 30 minutes before we like to sit down. Not ideal, but it’s the way it is. This Instant Pot is a problem solver (can you tell I’m excited?)
Count on it ~ I’ll be back here with lots more Instant Pot recipes before the winter’s out, I’m smitten 🙂
*I’ve linked to my Amazon affiliate account for this Instant Pot. When you purchase something (it doesn’t have to be the item I link to) through my site you pay the same price but Amazon gives me a small commission. It’s one of the ways I can afford to keep TVFGI on the air. Thank you!
Safety Note: This recipe is formulated for the Instant Pot. Please don’t try this with stove top pressure cookers as I haven’t tested it on other models. Always follow all safety instructions in your manual, and follow the recipe instructions carefully.
6 Minute Instant Pot Lobster Risotto
- 2 lobster tails, about 4 ounces, more or less
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1 large shallot, peeled and minced
- 1 leek, sliced and rinsed well to remove grit
- 3 cloves garlic, minced
- 1 cup arborio rice (be sure to use Arborio)
- 1/2 cup brandy
- 2 cups fish stock (I used Swanson)
- 3 Tbsp mascarpone cheese
- salt and fresh cracked pepper to taste
- fresh thyme leaves or snipped chives for garnish
browned butter (optional)
- 1/2 cup butter (1 stick) salted or unsalted
- Bring a pot of salted water to a boil and boil the lobster tails for about 7 minutes, or just until the shells turn bright red and the tails curl. Let the tails cool slightly and then use kitchen shears to cut lengthwise along the back of the shell. Crack it open and pry out the meat. Give the meat a rough chop and set aside.
- Add the 1 Tbsp butter and olive oil to the Instant Pot and push 'Saute'. Saute the shallots and leeks for a minute or two, then add the garlic and cook for another minute.
- Add the rice and stir well. Add the brandy and let it absorb for a few seconds. Add the fish stock and give everything a stir.
- Put the lid on, lock, and set the pressure release valve to 'sealed'. Press 'pressure cook' and set the timer for 6 minutes.
- When the timer beeps, release the pressure and open the pot. Stir in the cheese and season with salt and pepper to taste.
- Serve in shallow bowls topped with the lobster and drizzled with browned butter. Garnish with fresh thyme or chives.
- To make browned butter, heat the butter, stirring constantly, in a skillet over medium heat. It will melt, and then foam up. After the foaming subsides the little specks of milk solids in the butter will start to turn brown. Keep stirring or swirling the butter until it is a nice deep brown. Be careful not to take it too far or it will burn.
- Because it's mid February and Valentine's Day is around the corner I pulled out all the stops with this risotto. But you can simplify if you like. Use other shellfish like scallops or shrimp in place of the hard to source lobster.
- No fish stock? Use chicken.
- Don't try to substitute another variety of rice for risotto ~ arborio rice is a starchy, short grain rice that cooks up firm and creamy ~ just what you want in risotto.
- Out of mascarpone cheese? Make your own!