Dice your celery and onions finely.

Set your Instant Pot to saute on high. Add 2 tablespoon of olive oil to it and allow it to heat for a minute then add the diced onion, celery and garlic. Season with salt and pepper.

Saute the vegetables while stirring often for 2-3 minutes or until they have softened and begun to turn translucent.

Add the sliced mushrooms and thyme sprigs to the pot and saute while stirring frequently for 3-4 minutes or until the mushrooms have softened.

Add the wine and chicken broth to the pot along with the rice and give everything a good stir.

Close the lid on the Instant Pot and set it to cook on high pressure for 6 minutes.

When the cooking time is up, quick release the pressure.

Open the pot and stir the rice to find and remove the stems from the thyme.

Add the chopped spinach and grated parmesan to the risotto and stir until the spinach has wilted into it.

Add the butter to the pot and stir to coat the rice.