Plug in the Instant Pot and push sauté. Add the oil and butter and when they are hot, add the rice. Stir to coat the rice and sauté for a few minutes. Add the wine to the pot and stir until it mostly evaporates, just a minute or two. Press Cancel. Add the stock and sage leaves to the pot and give everything a stir. Scrape down the sides of the pot if there is any rice sticking to it. Lock on the cover and set the vent to Seal. Press Manual and set for 6 minutes. When the time is up, Natural Release for 5 minutes, then Quick Release. Stir in the cheese until it has completely melted and everything is creamy. If you like you can add a bit more hot chicken stock at this point if you like your risotto with a looser consistency. Check the seasonings and ladle the risotto into bowls. Garnish with a fresh sage leaf if desired and a grinding of black pepper.
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