Broth: Rehydrate Dried Shiitake Mushrooms in warm water for 30 minutes. Place something on top to prevent the mushrooms from floating. Squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms. Set the mushroom soaking liquid aside.

Combine 1 tbsp regular soy sauce, 3 cups unsalted chicken stock, 1 cup of the mushroom soaking liquid and soy sauce together in a glass measuring cup.

Sauté Mushrooms: Pour 2 tbsp olive oil and 2 tbsp unsalted butter in the pressure cooker. Ensure to coat oil over whole bottom of the pot. Add in sliced cremini mushrooms and oyster mushrooms. Stir to evenly coat the mushrooms with butter. Mushrooms will start to release their moisture. At the 8-minutes mark, drain some of the moisture to speed up the process. Let the moisture evaporate completely and stir occasionally until mushrooms are slightly crisped and browned.

Prepare Instant Pot:: press Sauté button and ensure your pot is as hot as it can be.

Sauté Onions Garlic: Add diced onions shallots, then saute until soften and fragrant (~1 minute). Add in minced garlic, then saute until fragrant (~30 seconds). Move everything to one side of the pot to create room for the oil and rice.

Add Rice and Season: Add 1 tbsp olive oil another 2 tbsp unsalted butter to the empty half of the pot. Add 2 cups (400g) arborio rice in the oil. Stir until the rice is evenly coated with the oil. Mix everything together and continue to stir. After 2 - 3 minutes, the edges of the arborio rice should become translucent, while the center remains white. Add sliced shiitake mushrooms and mix well with the rice.

Deglaze: Pour in 3/4 cup (188ml) dry white wine, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.

Pressure Cook Risotto: Pour 4 cups broth in the pressure cooker. Stir to deglaze making sure nothing stick to bottom and sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully. For Softer Risotto: The above cooking time will produce al-dente risotto, so if you prefer softer risotto, add an extra minute or two to the cooking time.

Reduce Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for another few minutes over medium heat (Instant Pot: press Sauté button). Add Parmesan cheese. Mix well. Taste and season with kosher salt and black pepper.