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Set IP to saute function. Add oil and butter. Once butter is melted add onion. Cook, stirring occasionally just until beginning to soften.
Add garlic and cook 30 second before adding the rice. Stir to coat and cook 1-2 minutes.
Pour wine into pot and cook until the liquid has reduced by at least half, stirring occasionally.
Stir in salt and pepper and then broth. Turn off saute function. Cover and seal and set to 6 minutes using manual function/high pressure.
When timer goes off, use a quick release of pressure.
Stir in arugula, remaining 1 T butter and parmesan cheese. Taste for salt and pepper and add if needed.