• 1/4 cup olive oil • 1/2 lb Frozen Uncooked Cleaned Medium Shrimp • 1/2 cup Finely Chopped Onions • 2 cloves garlic minced • 1 cup Arborio Rice uncooked • 3 cups Fat-Free Reduced-Sodium Chicken Broth divided • 1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz • 1 cup Frozen Peas cooked • 1/4 cup Grated Parmesan Cheese

1. SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
2. USE slotted spoon to transfer shrimp to bowl; cover to keep warm.
3. ADD rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
4. ADD remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
5. ADD peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.