In a 5- 8 quart pressure cooker, turn the saute button on. Once the pan is heated, add the butter and melt.
Next, Add the arborio rice, green onions, and garlic. Saute for a minute or two until you see little white dots on the rice.
Add the broth, sea salt, and diced tomatoes. Give it all a quick stir, then lock the lid on and set it for high pressure for 7 minutes. (Your Instant Pot should be set for high pressure. Press manual and use the plus/minus buttons to adjust the time.)
While the risotto is cooking, chop the basil.
At the end of 7 minutes, do a quick release of pressure.
Remove the lid and turn the saute button back on. If there is any residual liquid left, saute it out while stirring. Once the liquid is absorbed, turn off the saute function and add the goat cheese. Adjust seasoning if necessary.
Once the goat cheese is melted, you are ready to serve. I like to top with a little extra crumbled goat cheese, some cherry or grape tomatoes, and the fresh basil.