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 vegetable broth in the instant pot and stir well.
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 it seems to be cooking still, add more broth.
Season with lemon juice and pepper and stir in softened cream cheese.
Garnish with chopped pecans and serve hot.