2 Tbsp butter plus 4 tablespoons butter cut into pieces
½ cup grated pecorino romano cheese, plus additional for garnish
Set Instant Pot to saute setting.
Steep the saffron in the broth by warming the broth in the microwave and stiring 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.