Melt 2 tablespoons of unsalted butter in your Instant Pot using the sauté setting. Add 1 finely chopped onion and sauté for about 5 minutes until translucent. Stir in 2 cloves of minced garlic and cook for an additional 30 seconds.

Add 1 cup of arborio rice, stirring to coat the grains. Toast the rice for about 2 to 4 minutes until the edges are slightly translucent.

Pour in ½ cup of white wine and scrape up any bits stuck to the bottom. Allow to simmer for 1 to 2 minutes until the wine has evaporated.

Warm 4 cups of low-sodium chicken stock in the microwave for about 2 to 3 minutes.

Stir in the warmed chicken stock. Lock the lid and cook on high pressure for 6 minutes. Perform a quick release.

Stir the risotto constantly in sauté mode for about 5 to 6 minutes to further thicken and ensure tenderness.

Stir in 1 cup of freshly grated Parmesan cheese. Season with salt and pepper to taste.

Serve immediately in bowls, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese.