Step 1

In a medium saucepan over medium-high heat, warm broth to a low simmer.

Step 2

Heat a 6-quart Instant Pot to “Saute.” Add butter and oil. When butter is melted, add onion and salt, and cook, stirring, for 3-4 minutes or until onions are translucent. Add garlic and cook, stirring, for 1 minute or until fragrant.

Step 3

Add rice and cook, stirring, for 2-3 minutes to “toast” the rice. You’ll see the edges become slightly translucent.

Step 4

Add wine and scrape all brown bits off the bottom of the pot. Cook for 2-3 minutes or until wine is slightly reduced.

Step 5

Add broth and thyme, stir, and push down any rice that is sticking to the edges of the Instant Pot.

Step 6

Place cover of Instant Pot on and turn valve to seal.

Step 7

Set to “Manual” (or “Pressure Cook,” depending on your model), high pressure, and set time for 5 minutes.

Step 8

When the pressure cooking has finished, quick release the pressure by turning the valve to “vent.”

Step 9

Remove lid, and stir in Parmesan cheese. Taste and season with salt and pepper.

Step 10

Best served immediately. It will continue to thicken as it stands and cools.