Step 1

Press the Saute function and allow the inner pot to heat up. Add the olive oil, heat it until it shimmers, then add the onion. Saute the onions, stirring occasionally, until soft, 4-5 minutes. Add garlic and cook 1 minute more.

Step 2

Add the arborio rice and toss to coat in the fat with the onions. Saute the rice 2 minutes, or until very fragrant and chalky white in appearance.

Step 3

Add the white wine to deglaze the pot; scrape up the browned bits from the bottom of the pot and continue to saute until the wine has been absorbed, about 3 minutes.

Step 4

Press the Cancel button. Add the broth and stir to combine, then top with fresh thyme.

Step 5

Secure the lid and ensure the pressure valve is set to Sealing. Press the Pressure Cook Button, adjust to High Pressure, and set the timer for 5 minutes. Once the time goes off, do a quick release for the pressure. Allow the pressure to release until the float valve has dropped.

Step 6

Remove the lid from the pressure cooker, then fish out the thyme stems (leave the leaves). Add butter and one-third of the parmesan cheese, then stir with a rubber spatula until smooth. Add the remaining cheese, folding until the cheese melts into the risotto. Taste for seasoning and add pepper to taste and salt if needed (parmesan is salty, so you may need none). Garnish with fresh thyme if desired and serve immediately.