Set the Instant Pot to sauté. Melt butter and sauté the garlic and onion until softened (~2 min).
Add 1/4 cup white wine, 2 cup chicken stock (reserving 1/2 cup for later).
Scrape the bottom of the Instant Pot and then add 1 cup rice,1/4 tsp kosher salt, 1/4 tsp black pepper, and 1.5 tbsp lemon zest.
Place the lid on the Instant Pot and set the vent to sealing. Press Manual>High>5 minutes.
Allow for a natural release for 2 minutes and then perform a quick release to remove additional pressure.
When the vent has dropped, carefully open the lid. There will still be liquid not absorbed.
Add the remaining 1/2 cup of chicken stock and stir well, lifting the rice from the bottom to make sure the stock makes contact with the bottom of the insert. The risotto will look soupy at this point.
Add the asparagus on top of the rice without stirring. Put the lid back on, flip the vent to sealing, and press manual, high pressure, and toggle down to 0 min cook time.
When the Instant Pot has finished the 0-minute process, flip the vent and do a quick release.
Carefully open the lid, stir in the Parmesan cheese.
A small number of recipe testers did note a burn notice at step 8 with newer Instant Pot models. However, they found that once they canceled the cooking process and opened the lid, the asparagus was already perfectly cooked.If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure.
Instant Pot Asparagus Risotto - https://www.sustainablecooks.com/instant-pot-asparagus-risotto/