Turn on the Instant Pot and select the Saute function. Add ½ the butter and allow it to melt. Next, add the asparagus and saute it for  3-4 minutes or until the asparagus turns bright green. Carefully remove the asparagus using a slotted spoon and set it aside for later. 

Add the remaining butter and allow it to melt. Stir in the onions and garlic. Saute for 3-4 minutes or until softened and translucent. It’s okay if there are some browned bits on the bottom of the Instant Pot.

Add the wine and stir, scraping the bottom of the instant pot to remove any of those browned bits. Hit cancel and stir in the rice, wine, broth, seasoned salt, and pepper.  

Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 5 minutes. It will take 10 to 15 minutes for the pressure to build and then the cooking countdown will begin. 

After the timer goes off, allow for a natural release for 2 minutes and then perform a quick release to remove the additional pressure.

When the vent has dropped, carefully open the lid. Stir in the Parmesan cheese and lemon juice, stirring until the cheese is melted. Start with one tablespoon of lemon juice to taste and if you’d like a more pronounced flavor, add the second tablespoon.  Stir in the reserved asparagus pieces. Place the lid back on the instant pot and allow the risotto to sit for 2-3 minutes which allows the asparagus to heat back up and the risotto to slightly thicken. 

Serve with lemon wedges and extra parmesan.