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Heat avocado oil on sauté mode in the instant pot. Add onions and sauté for about 2 minutes or until the onions become soft.
Add rice and crushed garlic. Continue to sauté another 3 minutes while stirring constantly.
Add white wine and stir until it is absorbed by the rice. Then add chicken broth and stir so no rice is stuck on the bottom.
Hit cancel on the instant pot, lock the lid in place, then manually pressure cook on high for 5 minutes.
Allow to natural release for 7 minutes and then do a quick release.
Remove the lid and stir. Add heavy cream and finely graded fresh Parmigiano Reggiano. Stir until well combined and smooth.
Add salt and pepper to taste. If the risotto is too thick and sticky, add a little bit of chicken broth a few tablespoons at a time until it reaches your desired consistency.
Garnish with fresh parsley and fresh cracked pepper.