Oh this is so moreish - the freshness of the peas against the salty, crisp, smoked bacon and creamy, rich fish is just a marriage made in heaven.
Start by putting the peas in a sieve and pouring a kettle of boiling water over them, to thaw them and warm them up slightly. Allow to drain.
Set the IP to Sauté mode and when hot, add the bacon and olive oil and cook until the fat has rendered out and the bacon is crisp. Remove with a slotted spoon and reserve on a plate for now.
Add the onion and cook until softened then add the rice. Stirring well, cook for a minute or two until slick with oil and then pour in the wine followed by the 300ml stock. Pop the lid on, close the vent and set to Manual High for 5 minutes.
Meanwhile, blend the thawed peas with the parmesan and the reserved 100ml of stock (I use my Bamix stick blender).
When the timer sounds on the Instant Pot, do a QPR and then stir the risotto well. Add a little splash of stock if looking too dry then stir in the peas and most of the bacon. Stir in the flaked salmon trying not to break it up too much and serve with the reserved bacon crumbles on top. Season with black pepper and more parmesan if liked.