Set Instant Pot to saute setting.
Steep the saffron in the broth by warming the broth in the microwave and
stirring the saffron threads into the broth.
Add 2
tablespoons butter to Instant Pot. Wait until the butter stops foaming
(about two minutes), and then add the onions and sprinkle with salt.
Saute, stirring frequently, until softened (about three minutes).
Add
rice to pot and stir until rice starts to get translucent (about five
minutes).
Pour the chicken broth with saffron into the pot. Lock the lid
and cook at high pressure setting for 5 minutes.
Quick release the
pressure. Remove the lid, be sure to tilt it away from you to avoid the
steam.
Mix in the 4 tablespoons of butter until it melts. Then add grated
cheese and pepper.
Serve immediately, topped with additional cheese for
garnish.
