Press the “Sauté” function key. Select a temperature with the “Adjust” key for “Normal”.When Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing.
Heat the oil or butter. Cook onion and add a pinch of salt, stirring frequently, until onion is translucent and starting to soften for about 5 minutes.
Add garlic and stirring frequently for about 45 seconds.
Add in the rice and stirring frequently for about 3 minutes.
Pour in the wine, stirring constantly until the wine is fully absorbed for about 1-2 minutes. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning.
Pour in the broth. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook or manual on high for 6 minutes. After the cooking cycle finished, carefully move the Venting Knob from Sealing Position to Venting Position to quick release the pressure.
Remove lid and stir in Parmesan and the optional butter. Season with salt and pepper if needed.