Put olive oil, garlic and onions in the instant pot and Sauté for 3 minutes.
Stir the rice and wine in and cook until wine vanishes.
Add the saffron mixture and vegetable broth in the instant pot.
Close the lid and set the Close the lid and set the instant pot to “Manual” and cook for 6 minutes at high pressure.
Release the pressure naturally and if rice seems to be cooking, add more vegetable broth.
Season with lemon juice and pepper.
Stir mushroom alfredo sauce in and cook till risotto thickens.
Garnish with walnuts and serve immediately.