Instant Pot Risotto With Parmesan

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1 tbsp. unsalted butter

1 tbsp. olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 ½ c. Arborio rice

Kosher salt and pepper

½ c. dry white wine

3 ½ c. low-sodium chicken broth

½ c. freshly grated Parmesan, plus more for serving

Press [Sauté] on an electric pressure cooker, adjust to medium and heat butter and oil with onion, then cook, stirring occasionally until tender, 6 minutes. Stir in garlic and cook 2 minutes.
Stir in rice and 1 teaspoon salt and cook, stirring occasionally, until golden brown and toasted, 4 to 6 minutes. Add wine and cook until absorbed, about 1 minute. Stir in broth, press [Cancel].
Lock the lid and cook on high pressure (12.0) 5 minutes. Use the quick-release method to release the pressure, then open the lid. Stir risotto until liquid has been absorbed, 2 to 3 minutes. Stir in Parmesan. Serve with additional Parmesan and cracked pepper, if desired.