Step 1

Heat Instant Pot on “Saute” function. Add butter, olive oil, shallots, and garlic. Cook, stirring constantly, until shallots soften, 2-3 minutes.

Step 2

Add wine and cook, stirring, until wine has reduced slightly, about 1 minute. Turn Instant Pot off.

Step 3

Add 1 1/4 cups broth to pot, scraping up any brown bits. Crack pasta in half and layer in a criss cross pattern. Add remaining broth and separate strands of pasta as much as possible. Sprinkle with red pepper flakes and then add frozen shrimp to the top, without stirring. Sprinkle with salt.

Step 4

Secure Instant Pot lid and turn valve to seal. Set on “Pressure Cook” or “Manual” (depending on your model) for 0 minutes (not a typo!). If your Instant Pot model will not accept 0 minutes as a setting, simply press Cancel when you hear the signal that it’s reached full pressure.

Step 5

Once the Instant Pot has reached full pressure, immediately release pressure by doing a “quick release” and turning valve to vent.

Step 6

Remove cover and stir in Parmesan cheese, fresh parsley, and lemon juice.

Step 7

Taste and season with additional salt and red pepper flakes as needed. Serve immediately.