Instant Pot Risotto

2 tablespoons unsalted butter 

1 shallot (or 1/4 yellow onion), diced fine

2 cloves garlic, minced

1/2 teaspoon salt

1 1/2 cups arborio rice

1/4 cup white wine

4 cups chicken broth

1/2 cup grated Parmigiano reggiano cheese

Fresh ground pepper

Put butter in instant pot and turn to sauté. When the butter is melted, add the onion, garlic, and salt, and cook, stirring frequently, until onion is softened and translucent, about 5 minutes. Add the rice and stir to coat with with butter. Add the white wine and stir until it's mostly absorbed. Add the broth. Scrape down any rice stuck to the sides so it's all submerged. Cancel the sauté mode, add the lid, and set to high pressure for 10 minutes. When the cooking time is up, instant release the pressure. Add the Parmigiano reggiano cheese and stir well to combine. Stir in pepper to taste and serve immediately.