Turn pressure cooker to sauté and allow to heat.
Add the olive oil to the Instant Pot and let heat for 1 minute.
Pour in the diced onions and sauté for 3 minutes.
Then, stir in the minced garlic and sauté 1 minute longer.
Pour in the arborio rice and stir the rice until it is coated with the olive oil and onions. Toast the rice for about 2 minutes, stirring frequently.
Add the dry white wine to the Instant Pot and let simmer for about 2 minutes, until the rice has absorbed the wine.
Stir in the lemon juice, vegetable broth and salt. Turn off the sauté function and place lid on pressure cooker. Set the vent to sealed.
Set the Instant Pot to high pressure for 6 minutes. It will take about 15 minutes for the instant pot to come to pressure.
Let the pressure release naturally for 7 minutes. Then, carefully manually release the pressure by opening the valve. Remove the lid and stir the risotto to mix the broth into the rice.
Stir in the Parmesan Cheese, lemon zest and fresh parsley. Season with ground black pepper if you'd like.