Peel the Shrimp: Remove the shells from the shrimp, setting aside both the shrimp and shells. Refrigerate the shrimp for later use.

Prepare Shrimp Stock: Place the shrimp shells into the Instant Pot or pressure cooker. Add water and ½ teaspoon of salt. Secure the lid and cook on high pressure for 10 minutes.

Natural Pressure Release: Allow the pressure to release naturally for about 20 minutes.

Strain the Stock: Open the lid carefully, strain the stock through a fine mesh strainer, and discard the solids. Set the broth aside. Wipe out the pot liner if you plan to reuse it.

Heat Oil: Turn the Instant Pot to sauté mode on medium heat (or use medium heat for stovetop pressure cookers). Add olive oil and heat for 3 minutes, until shimmering.

Sauté Shallots: Add minced shallots and sprinkle with ½ teaspoon salt. Sauté, stirring often, for about 3 minutes until softened.

Cook Rice: Stir in the rice and cook for about 5 minutes, stirring occasionally, until the rice edges turn translucent.

Add Wine: Pour in the wine and bring it to a boil. Let it simmer for 1 minute, scraping the bottom of the pot to release any rice stuck to it.

Add Broth and Salt: Pour in the prepared shrimp stock and add 1 teaspoon salt. Lock the lid in place and cook on high pressure for 5 minutes.

Quick Release: Perform a quick release once the cooking time is up. Open the lid carefully, tilting it away from your face to avoid hot steam.

Stir in Butter: Set the Instant Pot to "keep warm" mode (or return stovetop pressure cooker to the stove). Stir the butter into the rice until it’s melted and well combined.

Steam the Shrimp: Arrange the shrimp in a single layer on top of the rice. Cover the pot (don’t lock the lid) and steam the shrimp for about 5 minutes, until tender.

Garnish and Serve: Sprinkle with minced parsley. Stir the shrimp into the risotto, reserving a few shrimp for topping each bowl. Serve and enjoy!