Step 1

Turn the Instant Pot on to the saute' function. Wait about 1 minute for the Instant Pot to heat up. Pour 1 tsp of the olive oil in the pot.

Step 2

Add the onions and garlic. Cook until fragrant.

Step 3

Add the butter to the pot and melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.

Step 4

Add the white wine. Deglaze the pot. Stir until coated.

Step 5

Add the chicken broth and Parmesan reggiano. Stir in the cheese. Season with salt and pepper. Stir well.

Step 6

Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.

Step 7

Season the shrimp with seafood seasoning, salt, and pepper while the risotto cooks.

Step 8

Quick release the steam.

Step 9

Adjust the Instant Pot to the sauté function. Add the shrimp, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.

Step 10

Cook for 3-4 minutes until the shrimp is pink and the spinach has wilted.

Step 11

Stir all of the items in the pot.

Step 12

Drizzle with fresh lemon juice throughout. Sprinkle with parsley.

Step 13

Cool before serving.