Instant Pot Tomato-Spinach Risotto

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and cook until soft about 3 minutes. Add garlic and cook until fragrant about 1 minute. Stir in rice and cook until opaque stirring frequently about 2 minutes. Stir in 4 cups broth tomatoes and basil. Close and lock the lid. Select high pressure and set timer for 6 minutes. Allow about 10 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Select Saute function and stir in remaining broth. Check rice for doneness; if needed continue stirring until tender.

Stir in spinach and Parmesan cheese; cook until wilted about 1 minute. Season with salt and pepper to taste.