- MELT butter in a 6 to 7-quart pressure cooker pot set over medium. Add onion and cook until soft, 2 to 3 min. Add rice. Stir until rice is glossy, about 30 sec. Add white wine. Stir until rice has absorbed all of the liquid, 1 to 2 min. Add vegetable broth.
- COVER, and lock pressure cooker lid according to manufacturer’s instructions. Increase heat to high. When steam starts to come out of the vent pipe, reduce heat to medium.
- COOK for 6 min. Remove from heat and let pressure drop naturally before unlocking lid. Stir in parmesan. Serve immediately.