This creamy Instant Pot risotto turns a usually hands-on stovetop project into something you can pull off on a weeknight. Arborio rice gets toasted with softened onion and garlic, then a splash of white wine deglazes the pot before chicken broth goes in for a quick pressure-cook. A vigorous stir at the end is what does the real work here, coaxing out the rice's natural starch until the texture turns glossy, creamy, and pourable off the spoon. A finish of fresh lemon juice brightens the whole bowl, and a scatter of chopped parsley adds a little herbal lift right before serving. It's a comforting, restaurant-style dish that fits easily into a lactose free kitchen, no all-day stirring required.
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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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