Turn on the Instant Pot’s saute feature and then add olive oil.
When the olive oil is fragrant, add the onion. Cook the onin for 2-3 minutes or until translucent.
Add the garlic, salt, and pepper to the pot and toss all the ingredients together. Cook for another 2-3 minutes.
Deglaze the pot with the white wine and scrape the bottom of the pot with a spatula to make sure there are no burnt brown bits.
Add the mushrooms to the pot and toss with the other ingredients. Let the mushrooms cook down with the wine for 2-3 minutes.
Add the arborio rice to the pot and cook for 2-3 minutes.
Use a spatula to be sure nothing is sticking to the bottom of the pot.
Turn off the saute function and add the broth to the pot and stir.
Cover the Instant Pot and cook on high pressure for 5 minutes.
Quick release the pressure and uncover the pot. Stir the risotto once and add the cheese. Fold the cheese into the risotto and cover the pot for 1 minute to allow the cheese to melt.
Uncover the pot, the risotto should be creamy, but not liquidy.
Serve with freshly cracked pepper and grated cheese.