I recommend following the instructions on the arborio rice. The package will have instructions for how to make risotto. It will likely resemble the following:

Add the olive oil and butter to a saucepan or pot on medium heat. Add the garlic and onions and saute until soft and fragrant.

Add in the rice and stir until the rice is coated.

Pour in the wine and stir until the wine is absorbed.

Add in 1 cup of broth/stock. Stir until the liquid is absorbed. Continue to add in the broth ½ cup at a time ensuring the broth is absorbed before adding more.

Use enough broth to cook the rice until al dente. Remove the rice from heat and stir in the Parmesan reggiano cheese, lump crab, Old Bay Seasoning, fresh lemon juice, salt, and pepper to taste. Taste repeatedly adjust spices to suit taste as needed.

Cool before serving.

Turn the Instant Pot on to the Saute function. Add 1 teaspoon of olive oil to the pot. Add the onions and garlic. Cook until soft and fragrant.

Add the butter to the pot and allow it to melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.

Add the white wine and stock/broth to the pot and stir.

Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.

When the pot indicates it has finished, Quick Release the Steam.

Open the pot and add Parmesan reggiano cheese, lump crab, Old Bay Seasoning, fresh lemon juice, salt, and pepper to taste. Stir. Taste repeatedly adjust spices to suit taste as needed.

Cool before serving.