Press the Sauté button on the Instant Pot. Heat about 2 teaspoons of olive oil until glistening, then sauté the asparagus for 3-5 minutes, until fork tender. Turn off the sauté function and transfer the asparagus to a bowl. Set aside.

Turn on the Sauté function again and heat another 1-2 teaspoons of olive oil. Sauté the onion for 3-5 minutes, stirring frequently, until the onion starts to soften and become translucent. Add the garlic, then turn off the Sauté function and let it cook in the residual heat for about a minute, until fragrant.

Add a small amount of the broth to the onion and garlic. Use the broth and a spatula to deglaze the bottom of the insert, making sure there is no food stuck to the bottom (this will help prevent a burn warning).

Add the remaining broth, rice, lemon juice, butter and salt. Stir to combine.

Close the lid, set to sealing and cook on high pressure for 6 minutes. It will take 5-10 minutes to come to pressure.

At end of cooking time, quick release the pressure, carefully remove the lid, add the parmesan and stir well. Add the cooked asparagus and stir until evenly distributed and warmed through. Serve immediately with additional grated parmesan, if desired.