Press the “Sauté” key and adjust for “Normal”. When the Instant Pot displays “Hot”, heat the oil or butter. Add 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 just until fragrant. 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.
Secure the lid then press "manual" on high for 6 minutes. After the cooking cycle finished, carefully quick release the pressure. Stir in Parmesan and the optional butter. Season with salt and pepper if needed.