Shrimp and Saffron Risotto

Turn the Instant Pot to sauté mode and heat the olive oil. Add the onions and thyme, and cook for approximately 2 minutes, or until they become translucent. Make sure to stir frequently to prevent burning.

Add the rice and stir to coat the grains in the oil. Add the salt and toast the rice for 2 minutes.

After 2 minutes, deglaze the pan by adding the wine, and scrape the pan to remove any pieces stuck to the bottom. Add the saffron, stirring to incorporate. Cook for 1 minute and add the chicken broth.

Place the lid on top and set the Instant Pot to Pressure cook (manual) high for 6 minutes.

While the rice is cooking, slice your celery extremely finely on the length (julienne) and toss in the lemon juice or verjus and a pinch of salt and let the celery sit in the liquid for the rest of the process.

After 6 minutes, turn the valve to venting and release the steam. Once the steam is fully released, add in the shrimp and peas. Turn off the Instant Pot and cover for 5 minutes.

Remove the lid and finish by stirring in the parmesan cheese, butter, lemon zest, and black pepper.

Serve the risotto with a twirl of julienned celery on top.