Step 1

Turn on the "Sauté" feature on the Instant Pot.

Step 2

Sauté the chopped onion, mushrooms, garlic, and oil for about 1-2 minutes.

Step 3

Add in the broth, rice, rosemary, salt, and pepper.

Step 4

Place the lid on the Instant Pot and set the valve to "Sealing".

Step 5

Cook on high pressure for 6 minutes.

Step 6

Allow the Instant Pot to natural release for another 8 minutes.

Step 7

Turn the valve to "Venting" to quick release any remaining pressure.

Step 8

Once the float valve has dropped, remove the lid.

Step 9

Stir in the peas and parmesan.

Step 10

Serve and enjoy!