Step 1

Set Instant Pot to 'Sauté'. Add a drizzle of olive oil.

Step 2

When it is hot add the onion and garlic and cook until fragrant (approx 2 minutes).

Step 3

Add the butter, mushrooms and celery and cook until soft (approx 4-5 minutes).

Step 4

Add the rice and stir for 1 minute until coated by the liquid in the pan.

Step 5

Add four cups of water and crumble stock cubes in.

Step 6

Stir to release all the cooking residues from the pot, then allow it to come to the boil.

Step 7

Press ‘Cancel’ to end the Sauté program when the risotto has come to the boil.

Step 8

Close and lock the Instant Pot lid. Ensure that the steam release handle valve is set to ‘Sealing’.

Step 9

Press the ‘Pressure cook’ button, and set it to pressure cook for 5 minutes.

Step 10

When the time is up, use the quick release option to open the Instant Pot (press ‘Cancel’ then carefully turn the steam release handle to the ‘Venting’ position). When the float valve has dropped, open the Instant Pot.

Step 11

Stir through Parmesan, lemon zest and butter, season to taste. Serve garnished with chopped parsley.