Rinse the rice and gently shake it dry; carefully add the rice to the Instant Pot along with the garlic. Saute the rice and garlic (in the butter and olive oil) for about 3 minutes, stirring constantly.
Add the broth, parsley, salt, pepper, and lemon zest (you don't need the juice, just the zest for this recipe). Stir to combine the ingredients.
Set the lid vent to sealing, then cook on Manual High Pressure for 6 minutes.
Carefully perform a quick release of the pressure when cooking is done (use a towel or oven mitt to do this so you don't burn your hand).
Stir in the peas and parmesan cheese, and taste for seasoning (adding more salt and/or pepper, as desired). You might still see liquid on the rice, but it should stir in.
Add more broth if the risotto is too dry for your liking, or saute for a bit if the risotto is too wet. Serve warm.