Begin by setting your Instant Pot to the sauté mode. Melt 2 tablespoons of unsalted butter and add the finely chopped onion, stirring it until it becomes soft and translucent, approximately 5 minutes. Once the onion is aromatic and tender, stir in 3 minced garlic cloves for about 30 seconds.

Add 1 ½ cups of Arborio rice to the pot, stirring well to coat each grain with the buttery mixture. Toast the rice for 2-4 minutes while continuously stirring.

Pour in ½ cup of white wine, stirring while it cooks for 1-2 minutes. Allow the wine to completely evaporate.

While the wine is evaporating, heat 4 cups of low-sodium chicken stock in the microwave until it becomes warm but not boiling.

With the wine evaporated, pour in 3 ¼ cups of the warmed chicken stock, gently stirring to combine.

Seal the lid of your Instant Pot and set the pressure valve to sealing. Cook on high pressure for 6 minutes.

Once the pressure has released, switch back to sauté mode. Stir the risotto gently for 5-6 more minutes.

Remove the pot from heat, and add in ½ cup of grated Parmesan cheese. Stir well to incorporate the cheese fully into the risotto while seasoning with salt and pepper to taste.

Spoon the creamy Instant Pot Parmesan Risotto onto plates or into bowls, garnishing with chopped fresh parsley and additional Parmesan cheese if desired.