Instant Pot Shrimp Risotto with Peas

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 Instant Pot®.

Stir shrimp peas Parmesan cheese and remaining butter into rice mixture. Divide among bowls and serve.