Directions

1. Press "PRESSURE COOK" then press "SEAR" and turn "START/PAUSE" dial to adjust time to 7 min. Press "TEMP" and turn "START/PAUSE" to adjust to 200°F. Press "START/PAUSE" to preheat for 5 min.

2. When preheated, add ¼ c butter, plus 1T to the Inner Pot. Once melted, add shallots and garlic and cook, stirring, for 1 min.

3. Add white wine and cook until reduced, about 1 min. Add shrimp, stock, lemon juice, crushed red pepper, salt, and black pepper. Stir.

4. Place on Pressure Cooker Lid. Ensure the Pressure Release Switch/ Valve is in the "CLOSE" position. Press "PRESSURE COOK" and use default pressure "HIGH". Turn "START/PAUSE" dial to adjust to 1 min. Press "START/PAUSE" to start cooking.

5. When done, quick release the pressure by moving the Pressure Release Switch/Valve to the "OPEN" position.

6. After all pressure/steam has been released, carefully remove Lid. Add couscous and remaining 1T butter. Stir to combine. Place on Slow Cook (glass) Lid and let sit for 5 min.
7. After 5 min. add Parmesan cheese and parsley and stir to combine. Serve warm.