Add the butter and melt. Add in the onions and saute for 2 minutes. Add in the garlic and thyme leaves and saute 1 minute longer.
Add in the rice and toss the rice with the butter and onions to coat. Toast the rice for about 2 minutes.
Add the dry white wine to the pressure cooker and let simmer for about 2 minutes, while scraping off any browned bits off the bottom of the inner pot.
Turn off the saute function and add in WARM chicken or vegetable broth and salt.
Place lid on the pressure cooker. Set to cook on high pressure for 5 minutes.
Let the pressure release naturally for at least 10 minutes.
Gently stir in the Parmesan cheese and the juice of the fresh lemon if using. Serve with additional Parmesan cheese.
Thyme Leaves: Fresh thyme is best for Instant Pot Risotto, but if you don't have it, use 1 teaspoon dried thyme.Wine: For dry white wine, I suggest a Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you don't want to use wine, use additional broth. Butter: Feel free to use olive oil in place of the butter.Arborio rice is a MUST for risotto, there is NO substitute. Storage: Allow the risotto to cool and then package in an airtight container and store in the refrigerator for no more than 3 days. Leftover risotto can be frozen for up to 3 months as well.