Set a 6 quart Instant Pot to the highest saute setting.
Add 2 tablespoons of butter to the Instant Pot and allow to melt.
Add shallots to the melted butter and cook until shallots are translucent, about 2-3 minutes.
Add garlic and saute for 30 seconds.
Add rice and stir for 1 minute, ensuring all of the rice is coated in the butter.
Stir in white wine and allow to simmer for 1-2 minutes.
Add chicken broth and House Seasoning Blend.
Affix lid and set Instant Pot to manual setting. Set timer to cook on high pressure for 6 minutes.
When cooking is finished, quick-release the pressure.
Stir in remaining 2 tablespoons of butter, parmesan cheese and heavy cream.