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This colorful rice pilaf balances sweetness from corn and roasted peppers with the briny shrimp and peppery arugula. You can use either fresh or frozen corn. If you prefer fresh, you'll need to cut the kernels from one large or two medium ears to get the 1 cup the recipe calls for. The shrimp, arugula and roasted peppers aren't needed until after pressure cooking is complete; to be efficient, prep these ingredients while the rice-corn mixture cooks. The pilaf is a perfect light main dish for summer.
tablespoons (½ stick) salted butter
large shallots, halved and thinly sliced
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