Turn on the Instant Pot and select the "Sauté" function. Once hot, add the olive oil.

Add chopped onions and minced garlic. Sauté until onions are soft and translucent, about 2-3 minutes.

Add other seasonings and herbs.  Parsley, rosemary, thyme, salt, and pepper.

Add Arborio rice to the pot and toast for about 1 minute, stirring constantly.

Pour in the chicken broth, stirring well to combine and scraping any browned bits from the bottom of the pot.

Add diced chicken and mixed vegetables.

Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.

Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick pressure release.

Parmesan cheese until the cheese has melted, followed by the cream. Stir until the risotto is creamy and well combined.

Serve hot, garnished with additional grated Parmesan cheese and fresh parsley if desired.

In a pan or Dutch oven, over medium-high heat, add olive oil, onion, garlic, and seasonings and cook until the onions are translucent.

Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly, until it becomes slightly translucent.

Begin adding the warm chicken broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked through about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.

Once the rice is cooked to your desired consistency, stir in the cooked chicken and mixed vegetables. Cook for an additional 2-3 minutes until the chicken and vegetables are heated through.

Remove the skillet from the heat and stir in the grated Parmesan cheese and cream or milk until melted and incorporated.