Step 1

Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.

Step 2

Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.

Step 3

Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.

Step 5

Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.