Venetian Lamb with Rice (Instant Pot)

1 3/4 pounds leg of lamb, 1-inch cubes

2 T olive oil
1 med yellow onion, chopped
1 med carrot, chopped
1/4 c dry white wine
2 c chicken broth
1 1/2 c diced tomatoes in puree
2 cinnamon sticks
6 whole cloves
1 c short grain rice
1/2 c grated Parmesan
2 T unsalted butter








In the Instant Pot:

Toss lamb with olive oil and season generously with salt and pepper.  Brown about six minutes in three batches, setting aside browned meat.  Return all meat to pot and add onion and carrot.  Cook about four minutes, stirring frequently.  Add wine and cook for one minute.

Add broth, tomatoes, cnnamon, cloves and stir.  Pressure cook on high for 15 minutes.

Quick release pressure, stir in rice and pressure cook on high for ten minutes.

Natural release the pressure for ten minutes and then quick release the rest.  Stir in butter and half the cheese.

Serve with remaining cheese.