Heat the Instant Pot on the sauté function. Add the olive oil. When hot, add the onion and a pinch of salt. Cook onions until golden brown and tender. About 6 minutes
Add minced garlic and sauté one minute more.
Add mushrooms and sauté until the liquid is released. About 4 to 6 minutes.
Add the rice and stir to coat – about 1 minute.
Add the wine and cook until almost fully absorbed – about a minute or two.
Add the water. Scrape any bits off the bottom. Secure lid on Instant Pot and cook on manual High Pressure for 7 minutes. Quick release the pressure. Stir in the cheese, a pinch of salt and a pinch of pepper. Sprinkle with chives and serve.