Instant Pot Shrimp Risotto
You don’t have to stand over the stove stirring when you make this shrimp risotto in the Instant Pot®.

Heat seafood stock in a microwave-safe container for about 3 minutes on High.

Leave in the microwave until ready to use.

Slice green onions.

Separate green and white parts.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.

Melt 1 tablespoon butter.

Add garlic and white part of the green onions.

Season with salt and pepper and cook stirring until onion has softened and garlic is fragrant about 2 1/2 minutes.

Add rice and thyme.

Saute stirring occasionally until rice begins to have a little color about 3 minutes.

Pour in wine and cook stirring until wine evaporates about 30 seconds.

Stir in the heated seafood stock making sure contents of the pot move freely.

Turn off Saute function.