Arborio rice cooks up creamy and glossy in the Instant Pot, no babysitting or endless stirring required. Sautéed onion and garlic build a savory base, a splash of white wine adds depth, and a quick pressure-cook turns everything tender in minutes. A vigorous stir at the end is the real trick, coaxing out the starch until the texture turns lush and spoon-coating. A bright hit of lemon juice and fresh parsley finish it off with a little lift. It's a comforting, restaurant-style dish that fits neatly into a gluten free dinner rotation, and it comes together fast enough for a weeknight.
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Set the Instant Pot to Sauté (Normal). Add 1 tbsp of the butter and the olive oil and heat until the butter is melted and foaming subsides, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely — the garlic can brown quickly against the hot insert.
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