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Melt butter in pressure-cooker pot over medium-high heat.
Add onion and cook until softened, about 5 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in rice and toast lightly, about 3 minutes.
Stir in wine and cook until almost evaporated, about 1 minute.
Stir in 3 ¼ cups broth. Using wooden spoon, scrape up any rice sticking to bottom of pot.
Lock pressure-cooker lid in place and bring to high pressure over medium-high heat.
As soon as pot reaches high pressure, reduce heat to medium-low and cook for 6 minutes, adjusting heat as needed to maintain high pressure.
Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
Continue to cook risotto over medium heat, stirring constantly, until rice is tender and liquid has thickened, about 6 minutes.
Stir in Parmesan and season with salt and pepper to taste.
Before serving, add remaining ¾ cup broth as needed to loosen risotto consistency.