Set the instant pot to Sauté mode.  Add the olive oil, garlic, and onions and sauté on low for 6-8 minutes until the vegetables become translucent.

Add the rice and continue to sauté for 2-3 additional minutes until the rice begins to brown.

Add the zucchini, mushrooms, asparagus, vegetable stock, and Herbes des Provance to the pot.  Stir to combine.

Set the Instant Pot to Manual/Pressure Cook for 7 minutes.  Once it has cooked, allow the pressure to release manually for 15 minutes.  After then, do a quick release of the rest of the steam.

While the risotto is cooking, add all the pesto ingredients to a blender: basil, parsley, walnuts, garlic, and olive oil.  Blend to a smooth consistency, adding more olive oil if desired.

To serve, scoop risotto into a bowl, and add a dollop of pesto on top.  Stir the pesto into the risotto and enjoy!