Sauté: Choose the Instant Pot sauté setting (low) and add 2 tablespoons of butter. When the butter is sizzling, add the chopped shallots and garlic. Cook, stirring, for about 3 minutes, or until the shallots are softened. Add about 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. Add the rice and Italian seasoning and cook, stirring, for 2 minutes longer. Cancel the sauté function and add the chicken broth; stir to combine.

Pressure Cook: Secure the lid and make sure the valve is in the sealing position (this is automatic on some Instant Pots). Choose the manual or pressure cook button, high pressure, and set the time for 6 minutes. It will take approximately 5 to 7 minutes to build pressure. When the time is up, quickly release the pressure by moving the valve or switch to the venting position.

Finish the Dish: Add the spinach, peas, and Parmesan cheese to the pot, along with the remaining 2 tablespoons of butter. Stir until the risotto is well blended and the spinach is wilted. Taste and add salt and pepper, as needed.

Garnish and Serve: Spoon the risotto into a serving bowl and garnish with Parmesan cheese, if desired.