Pressure-Cooker Shrimp and Saffron Risotto

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2 tablespoons extra-virgin olive oil

1 small onion, coarsely chopped

3 large cloves garlic, smashed

1 teaspoon fennel seeds

1 teaspoon kosher salt, plus additional for seasoning

Freshly ground black pepper

1 1/2 cups Arborio rice

2 tablespoons tomato paste

Pinch saffron threads

1/4 cup dry white vermouth

3 cups chicken broth, low-sodium canned or homemade

1 pound medium shrimp, peeled and deveined