Creating Instant Pot Mushroom Risotto is straightforward if you follow these simple steps:

1. Sauté Vegetables: Turn the Instant Pot to the sauté function. Add olive oil and butter. Once melted, add onions and garlic. Sauté until softened, about 2-3 minutes.
2. Add Mushrooms: Stir in the sliced mushrooms and cook for another 3-4 minutes until they are tender.
3. Toast Rice: Add Arborio rice to the pot and stir well to coat with oil. Toast for about 1-2 minutes, stirring frequently.
4. Deglaze: Pour in the white wine (if using) and scrape the bottom of the pot to remove any browned bits. Let it simmer for 1-2 minutes until mostly evaporated.
5. Add Broth: Pour in the vegetable broth and stir to combine. Ensure the rice is submerged in the liquid.
6. Pressure Cook: Close the lid and set the Instant Pot to manual high pressure for 6 minutes. Make sure the valve is set to sealing.
7. Natural Release: Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully switch the valve to venting to release any remaining pressure.
8. Stir in Cheese: Open the lid and stir in the grated Parmesan cheese. Season with salt and pepper to taste, adjusting as needed for flavor.
9. Garnish: Serve immediately, garnished with fresh parsley for added color and flavor.

These steps will guide you in creating this incredible risotto effortlessly.