Place the Instant Pot on saute, add butter, when the butter has melted add shallots/onions.
Saute the shallots/onions until they have become translucent. Add garlic and saute until the garlic becomes fragrant.
Add rice, stir until the rice is coated with the melted butter. Cook rice for about 1 minute.
Add half of the vermouth or half cup of chicken broth. Stir the vermouth/broth in, it will be absorbed into the rice. When the vermouth/broth has been absorbed add the remaining Vermouth and chicken broth.
Add 1 ounce of Parmesan cheese and salt, stir in the cheese and salt into the liquid. Place the lid on the pressure cooker.
Cook for 8 minutes on high, you can set this manually.
After the rice has finished cooking you can either allow it to release naturally, or you can manually release the pressure.