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Clean and cut the asparagus spears into bite-sized pieces, and chop the onions and garlic. Shred the parmesan cheese, and measure the broth, rice, and white wine.
Set the instant pot or electric pressure cooker to the saute setting.
Once the pressure cooker is hot, add the olive oil and asparagus; cook for a few minutes until the asparagus becomes crisp and tender, and remove it from the Instant Pot.
Add the onions and garlic to the hot pressure cooker and cook for a few minutes, then stir in the rice and cook for a few minutes longer until the tips of the rice begin to turn translucent.
Press cancel to turn off the saute function, and add the broth and wine to the instant pot.
Set the pressure cooker to high and cook for 20 minutes, and slow release for 5 minutes.
Release the pressure and carefully remove the lid and stir in the parmesan cheese and asparagus.