No additional details.
Butter - 3 Tablespoons
Yellow onion finely chopped - 1 small
Minced Garlic - 2 cloves
Arborio rice - 1 1/2 cups
Dry white wine - 2 tablespoons
Chicken broth - 4 cups (3 cups + 1 cup divided)
Kosher salt - 1 teaspoon
Pepper - 1/2 teaspoon
Medium shrimp thawed, peeled, deveined - 1lb
Asiago cheese grated - 3/4 cup grated
Flat-leaf parsley finely chopped - 1/4 cup finely chopped
Fresh tarragon - 2 tablespoons (or 2 tsp dried tarragon)
Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4 minutes.
Add rice and cook, stirring, 1 minute more.
Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then add 3 cups chicken broth, salt and pepper. Stir to combine.
Secure the lid, making sure the vent is closed. Using the display panel select the MANUAL function*.
Use the +/- keys and program the Instant Pot for 12 minutes.
When the time is up, quick-release the remaining pressure. Select CANCEL to turn the pot off, then select the SAUTÉ function.
Stir in the shrimp and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.