Press on SAUTE and heat olive oil, melt a knob of butter.
Add the diced onion, and saute until it's soft and translucent. Add the sliced mushrooms, and cook for 2 minutes followed by the garlic. Saute for 1 minute until it's fragrant.
Check if you need to add a little bit more oil, then toast the arborio rice for a couple of minutes.
Deglaze the pot by adding a splash of water, or vegetable stock (or white wine) and scrape off any bits from the bottom of the pot.
Season with Italian seasoning, salt, and pepper. Add the vegetable stock.
Secure the lid, and set the vent to SEALING. Select the PRESSURE COOK program, and set at high pressure for 5 minutes.
The Instant Pot will take around 10 minutes to come to pressure and start cooking.
When the cooking program ends, quickly release the steam and carefully open the pot. Stir in the grated vegetarian parmesan cheese, and the baby spinach leaves. Cover with the lid, and let it sit for a couple of minutes until the spinach wilts.
Serve warm with extra grated vegetarian parmesan cheese.
Arborio rice can be substituted with any medium grain rice. However, avoid using long-grain rice for this recipe.
Always rinse the rice thoroughly with water before cooking to remove any debris and surface starch from rice grains.
For a vegan version of this recipe, replace butter with vegetable oil and add a tablespoon of vegetable or nut milk to provide a creamy taste. And vegetarian parmesan cheese can be substituted by non-dairy vegan parmesan cheese or by nutritional yeast.