Select the Saute function on the Instant Pot. Add butter & olive oil & stir until butter melts for about 2 mins. Add mushrooms to cook, until slightly softened for about 3 mins. Stir in onion, rosemary & cook for 1 min.
Stir rice into the pot until it is coated with butter-olive oil mixture for about 2 mins Pour in wine and/or stock & simmer for about 3 mins. Pour in the water, scrape the sides of the pot and simmer for 1 minute.
Close and lock the lid. Turn the venting knob to sealing. Select the high pressure button according to manufacturer's instructions & set the timer for 7 minutes. Allow 10-15 minutes for pressure to build.
Tap venting knob with a wooden spoon for a few seconds. Stand away & turn knob to point at Vent. Remove lid when pressure is released.
Stir risotto until creamy & remove rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese. Squeeze lemon juice over and garnish with coriander.
You can substitute vegetable stock for the chicken stock & use plant based butter if vegan.
The Instant Pot(R) will take about 15 minutes to come to full pressure, then the timer will begin counting down, so you can walk away and come back when it beeps.
