Add shrimp, garlic, and wine in an instant pot and put salt and pepper for seasoning, lock the lid and seal the valve.
Cook for 1 minute on manual “high” pressure.
Release the pressure quickly, take out the shrimp in a bowl.
Press sauté and cook the liquid until it remains half for about 6 minutes.
Add the butter and mix until it incorporates in it.
Put the shrimps back in an instant pot, add lemon juice and parsley and serve.