Title Value
Unsalted butter, divided
4 tablespoons
2. Olive oil 1 tablespoon
Shallot, diced
Garlic, minced
3 cloves
Arborio rice
2 cups
6. Dry white wine ⅓ cup
Low-sodium chicken broth
4 cups
Clam juice
1 (8 ounce) bottle
Fresh thyme leaves
1 teaspoon
10. Red pepper flakes ¼ teaspoon
Large shrimp, peeled and deveined
1 pound
12. Paprika 1 pinch
Salt and ground black pepper to taste
1 pinch
Frozen peas, thawed
½ cup
Grated Parmesan cheese
½ cup


1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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