Instant Pot Shrimp Risotto with Peas

Name: Instant Pot Shrimp Risotto with Peas
Total time: 50
Yield: 6
Ingredients: 4 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 1 shallot, diced; 3 cloves garlic, minced; 2 cups Arborio rice; 0.33333334326744 cup dry white wine; 4 cups low-sodium chicken broth; 1 (8 ounce) bottle clam juice; 1 teaspoon fresh thyme leaves; 0.25 teaspoon red pepper flakes; 1 pound large shrimp, peeled and deveined; 1 pinch paprika; salt and ground black pepper to taste; 0.5 cup frozen peas, thawed; 0.5 cup grated Parmesan cheese

Recipe by lutzflcat from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

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4 tablespoons unsalted butter, divided
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1 tablespoon olive oil
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1 shallot, diced
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3 cloves garlic, minced
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2 cups Arborio rice
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0.33333334326744 cup dry white wine
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4 cups low-sodium chicken broth
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1 (8 ounce) bottle clam juice

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1 teaspoon fresh thyme leaves
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0.25 teaspoon red pepper flakes
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1 pound large shrimp, peeled and deveined
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1 pinch paprika
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salt and ground black pepper to taste
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0.5 cup frozen peas, thawed
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0.5 cup grated Parmesan cheese

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the pressure cooker.
Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.