Ingredients

• 1 1/2 lb. jumbo shrimp, peeled, deveined
• 1/4 cup dry white wine
• 4 garlic cloves, finely chopped
• 2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 6 Tbsp. unsalted butter
• 1/4 cup finely chopped parsley
• 2 tsp. fresh lemon juice
• An Instant Pot

Instructions

1. Toss shrimp, wine, and garlic in cooker insert; season with salt and pepper. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 1 minute at high pressure.
2. As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. The shrimp should be opaque all the way through. Using a slotted spoon, transfer shrimp to a medium bowl, leaving juices behind.
3. Select “Sauté” and simmer liquid until reduced by half, about 6 minutes. Add butter and stir until melted and incorporated and sauce is thick. Return shrimp to pot, add parsley and lemon juice, and toss to combine. Transfer to a platter to serve.