6 Minute Instant Pot Lobster Risotto

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Instant Pot Lobster Risotto with browned butter

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?)

Instant Pot Lobster Risotto with forks and a napkin

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!

Instant Pot Lobster risotto for two

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!

A bowl of Instant Pot Lobster Risotto

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.

Cooked lobster tails for Instant Pot Lobster Risotto

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.

Lobster tails cooking for Instant Pot Lobster Risotto

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?)

The Instant Pot

Count on it ~  I’ll be back here with lots more Instant Pot recipes before the winter’s out, I’m smitten 🙂

Instant Pot Lobster Risotto in a white bowl with lobster tail

*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.

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3.92 from 45 votes

6 Minute Instant Pot Lobster Risotto

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?)
Course Main Course
Cuisine American
Yield 2 -4 servings
Author Sue Moran


  • 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!
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


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  • Reply
    November 29, 2020 at 2:22 am

    Have you tried adding saffron to this dish? What about a combination of clams, mussels, shrimp, and squid? I haven’t tried risotto in the InstaPot before but it sounds wonderful. Would you bloom the saffron first? Are clams and mussels suitable for the Instapot? These things all have different cooking times so it is hard to know how to modify the recipe so I could have all of them in the risotto. Thanks for the wonderful recipes!

    • Reply
      November 29, 2020 at 12:47 pm

      Saffron would be lovely, I’d infuse it into the broth first. And the shellfish would be steamed separately, like the lobster, so you can use anything you like there.

  • Reply
    February 17, 2020 at 6:34 pm

    5 stars
    Had this for a late Valentines Day dinner. I didn’t have Brandy so I used Sherry….and I used 7 oz. lobster…because more is better…LOL. It was so easy and delicious!

    • Reply
      November 29, 2020 at 12:48 pm

      I’m so happy you loved it!

  • Reply
    February 14, 2020 at 6:06 pm

    5 stars
    Thank you Sue for sharing this recipe. I didn’t have all of the ingredients, no leeks, shallots or brandy. I used Swanson seafood broth and substituted finely chopped Vidalia onions for the shallots. I also added finely chopped mushrooms. I used Parmesan cheese instead of marscapone. It was very delicious. I ate one serving and my husband ate the rest of the pot. It was part of our Valentines Day dinner. I’ll be making this regularly with shrimp since lobster is so pricey. Thanks again. I love risotto but never had the patience to make it on the stovetop. Love my Instant Pot!

    • Reply
      February 14, 2020 at 6:13 pm

      I’m honored to be a part of your Valentine’s Day Jann, thanks for taking the time to come back and let me know 🙂

  • Reply
    Maureen McHugh
    February 12, 2019 at 6:40 pm

    5 stars
    I work until 7:00 on Valentines Day so I made this tonight, two days before, for my husband and me. We had it with a sparkling white which made a gread contrast to the richness of the risotto. And was it ever rich. The only change I made was I used seafood stock (made from shrimp shells and aromatics). It was soooo easy and very very special! I did use the brown butter and maybe too much—I’d cut back to a couple of tablespoons of the brown butter drizzled but this is luxurious!

    • Reply
      February 12, 2019 at 7:04 pm

      Thanks for the feedback Maureen, and how nice that you got a little head start on Valentine’s Day!

  • Reply
    December 29, 2018 at 10:12 am

    Hi Sue,
    I love your blog. Was going through my 2018 emails to save the recipes and receipts I wanted to keep., and because this looks so amazing, I saved it. I didn’t have an InstaPot at the time you sent out your email, but I do now. I have a question about sizing. Can I make this for four or six people and just double or triple the recipe, or in your experience, or should I adjust the fluids? I’ve only used my InstaPot twice (just got it) so I’m not familiar with it yet. Happy Holidays and thanks!

    • Reply
      December 29, 2018 at 10:22 am

      The instant pot risotto I make feeds 3-4, and to be honest I haven’t ever needed to double the recipe so I’m not sure about it. My guess is you can just double everything, but that would be the biggest I would go. I’m sorry I can’t be more specific, but the next time I make risotto I’ll test it out.

      • Reply
        December 29, 2018 at 10:53 am

        Fantastic! I could probably just increase it by half the recipe then and serve it for our GNO (girls night over). Thanks for replying (and ignoring all my typos that I couldn’t see on my phone)! Happy New Year!

  • Reply
    February 23, 2018 at 6:17 am

    5 stars
    I made the Lobster Risotto last evening for dinner. I made a few substitutions- a package of frozen lobster pieces, just thaw and add to the recipe, sushi rice for Arborio rice, and cream cheese for Mascarpone. I had these things on hand. I also made a side dish of steamed broccoli. I think this is one of the most delicious meals I have ever prepared! So delicious!!! Thank you so much for this gem of a recipe.
    I think it could also be made with shrimp or maybe chunks of cod fish.

    • Reply
      January 22, 2019 at 9:01 am

      I’m so glad you loved it and could adapt to what you had Helen! I think this would be great with shrimp, I think I’ll do that.

  • Reply
    Susan McKenna
    February 22, 2018 at 4:49 am

    Sweet Sue…. Thank YOU!
    Will purchase through you,
    In time for “Guest Two!”
    Best regards,

  • Reply
    Susan McKenna
    February 21, 2018 at 6:31 pm

    It looks delicious! OK. I’m about to succumb and buy an Instant Pot, but which size? Most of the time it’s just my husband and me. However, over the next few months we have six, (yes, six) different groups of friends and relatives coming to visit. The largest group will include our son, daughter-in-law, and two grandchildren, totaling six, including my husband and me. Would the middle size work? The large one seems so big. I would appreciate your opinion. Blessings. Love your blog! Susan

    • Reply
      February 21, 2018 at 8:07 pm

      Hey Susan! I have the 6 qt Duo Plus, and I think it’s the one to go with, it can feed 6+ people, but isn’t overwhelmingly large for you and your husband when things settle down. If you buy one that is too large, it can be hard to do smaller sized recipes in it, and most recipes are written for the 6 qt, anyway, so I’d say it’s the one to choose. It also has the yogurt function which I LOVE. Have fun with it, and enjoy all those guests 🙂

  • Reply
    Agness of Run Agness Run
    February 15, 2018 at 2:58 am

    Yummy! This is such a delightful risotto recipe, Sue. What I like most about, besides being appetizing, is that it is easy and quick to make. So, an instant pot s a must have!

    • Reply
      February 15, 2018 at 6:53 am

      Totally, Agness :).

  • Reply
    February 13, 2018 at 7:45 am

    Is an instant pot the same as an electric pressure cooker? Just wondering if I could make this in my electric pressure cooker. TIA

    • Reply
      February 13, 2018 at 7:58 am

      I believe you can, Carrie, since the Instant Pot is a pressure cooker. You might need to fiddle with the exact number of minutes, depending on your machine, but it should work!

  • Reply
    Patricia Ward
    February 13, 2018 at 5:51 am

    I keep trying to decide whether or not to get an Instapot. May have to give in and get one.

    • Reply
      February 13, 2018 at 6:15 am

      I can only give you my experience, Patricia, but for me it’s been the most exciting tool I’ve gotten in years, next only to my Vitamix. I’ve never really loved the texture of food that comes out of my slow cooker, so I’ve ditched that. My project tonight is short ribs, can’t wait 🙂

  • Reply
    February 12, 2018 at 9:16 pm

    Risotto in the instant pot is the best! Can you recommend something to use in place of Brandy? I don’t have any and don’t normally drink it, so didn’t want to buy a whole bottle, but really want to make this for Vday!

    • Reply
      February 12, 2018 at 9:19 pm

      Yes, you can substitute Marsala wine, or any dry white wine, Lauren.

  • Reply
    Karen @ Seasonal Cravings
    February 12, 2018 at 8:18 am

    OMG I love how fast this fancy meal comes together. The hubs would LOVE this. Thanks for the inspiration!

  • Reply
    February 12, 2018 at 8:07 am

    I love risotto so much but it takes so much time over the stove. This Instant Pot recipe is a life saver. Thank you so much!

  • Reply
    February 12, 2018 at 8:07 am

    This is an excellent recipe, with gorgeous photos. I’ve never had lobster tail. What does it taste like? I’m planning on making this weekend mushroom risotto 🙂

    • Reply
      February 12, 2018 at 8:22 am

      Lobster has a similar texture to shrimp or prawns, Silvia, and as for the taste, you almost have to experience it for yourself, it’s indescribable!

  • Reply
    Allison - Celebrating Sweets
    February 12, 2018 at 8:06 am

    6 minute?! No way! What an elegant meal. Instant Pots are seriously the best!

    • Reply
      February 12, 2018 at 8:23 am

      I couldn’t believe it myself, we’ve been living it up on risotto this week 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    February 12, 2018 at 7:40 am

    What a special meal and well, hard to beat 6 minutes for risotto! I need a feed of this 🙂

  • Reply
    Pam Greer
    February 12, 2018 at 7:33 am

    I love my Instant Pot! The one thing I haven’t tried is risotto! This is going on the menu next week!

    • Reply
      February 12, 2018 at 7:34 am

      So funny, I’m so amazed I’m stalled at risotto, I can’t stop making it!

  • Reply
    Monica | Nourish & Fete
    February 12, 2018 at 7:15 am

    What an incredible dish for Valentine’s Day, but really, for any day! This would be worth slaving at the stovetop for you if you had to, but ready that quickly in the Instant Pot!? One more reason to look forward to getting mine!

    • Reply
      February 12, 2018 at 7:18 am


  • Reply
    [email protected]'s Recipes
    February 12, 2018 at 5:33 am

    The risotto looks amazing with lobster! I would have never thought of using lobster in rice…..what a lovely recipe!

    • Reply
      February 12, 2018 at 7:39 am

      Thanks Angie, it was a big hit here 🙂

  • Reply
    Tricia @ Saving Room for Dessert
    February 12, 2018 at 4:04 am

    Oh my this sounds fantastic! I love juicy, buttery lobster. It must be fantastic with this creamy risotto! Bravo!

  • Reply
    Chris Scheuer
    February 12, 2018 at 3:56 am

    I’ve asked myself the same questions about the instant pot. It’s crazy all the fun stuff (and quick) stuff it can do! This risotto sounds amazing! What a delicious but super easy special occasion dinner!