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Gather the ingredients for the shrimp.
Heat the oil on medium-high heat in a large skillet. Pat the shrimp dry with paper towels. Season the shrimp with the salt and pepper.
Sear the shrimp until pink and opaque on both sides, about 4 minutes total. Remove the shrimp to a plate.
Turn the heat to medium-low. Add 2 tablespoons of butter to the pan. When the butter melts, add the minced garlic and sauté until fragrant, about 30 seconds.
Raise the heat to medium-high. Add the white wine and lemon juice, scraping up the brown bits from the bottom of the pan, and continue to cook until the sauce is reduced by about a third, about 3 minutes.
Whisk in the remaining 2 tablespoons butter and the parsley. Once the butter melts, remove from the heat, cover, and set aside.
Gather the ingredients for the risotto.
heat the oil and 2 tablespoons of butter in the instant pot on sautee. Once the butter has melted, add the shallots and garlic. Sauté until the shallots are translucent and the garlic is fragrant, about 2 minutes.
Add the rice and toss to coat. sauté until the rice is lightly toasted, about 4 minutes.
Deglaze with wine. cook until mostly absorbed
Add the stock, stirring into the rice. put the lid on and cook under pressure, on high for 5 minutes.
Remove lid and stir in 1 tablespoon butter and the Parmesan cheese.