Add the oil and ghee to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting.
Once the oil’s bubbling and the ghee’s melted (about 3 minutes), add the saffron and shallots and sauté for 2 minutes. Add the garlic and sauté for 1 minute.
Add the rice and stir for 1 minute, then add the wine and let simmer for 2 minutes. Add the broth and give it all a final stir.
Hit Keep Warm/Cancel, secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.
Stir in the shrimp, scallops, calamari, oregano, Italian seasoning, seasoned salt, and pepper. Cook stirring, for 5 minutes, or until the shrimp are opaque and curled. Stir in the Parmesan (if using).
Serve topped with chives, if desired.