This is combination of multiple recipes that I have used. It results in a creamy, risotto.
Press Saute to preheat the Instant Pot. When the words "Hot" appear on the display, add butter and oil. Let butter melt
Then add garlic, onion, asparagus, and pancetta for about 2 minutes until onion starts to be come translucent.
Press stop/cancel.
Add Rice and stir to mix and cover the rice. Now add the wine and stir. Then add the stock. Stir again. Then set the IP for 9 minutes. Quick release when done.
Open Instant Pot. If there is remaining liquid, turn on Saute and leave the top off to evaporate some of the liquid. Add Parmesan cheese and stir. Salt and pepper to taste. Garnish with Chives and/or lemon zest