Excerpted from The “I Love My Instant Pot®” Cooking for One Recipe Book by Lisa Childs. Copyright © 2021 by Simon & Schuster, Inc. Photographs by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
On the Instant Pot®, press Sauté button and adjust to High. Add butter, mushrooms, onion flakes, salt, garlic, and rice. Sauté 3 minutes.
Add broth and deglaze the pot, scraping all the browned bits off the bottom of the pot. Press Cancel button to turn off the heat.
Close the lid; turn the knob to Sealing.
Press Manual or Pressure Cook button and adjust time to 25 minutes.
When the timer beeps, allow a full natural pressure release, about 25 minutes, then remove the lid.
Stir in Parmesan and cream. Ladle into a bowl and serve.