Using the saute setting, melt butter in the instant pot

Once butter is melted, add onion, and cook until soft, about 5 minutes, stirring regularly.

Stir in garlic, and cook until fragrant, about 30 seconds.

Add rice, and stir well. Toast it lightly, about 2-4 minutes.

Add white wine, and cook until it has evaporated, about 1-2 minutes.

Warm chicken stock in microwave while white wine evaporates

Stir in 3 ¼ cups warmed chicken stock, use a wooden spoon to scrape any rice that might be sticking to the bottom of the pot.

Put lid on top of the instant pot, and lock into place, setting valve to the sealing position.

Cook for 6 minutes.

After the 6 minutes is up, quick release pressure, by carefully turning the valve to the “venting” position, being careful to avoid any steam or water that might release.

Turn pot back to the “saute” setting, and continue to cook the risotto for about 5-6 minutes, until rice is tender, and liquid is thickened. Stir constantly during this time.

Once liquid has started to absorb, stir in parmesan, and season to taste with salt and pepper.

Before serving, add remaining ¾ cup of chicken broth to get a nice, loose risotto consistency, and serve with chopped fresh parsley and additional parmesan cheese for garnish.