Vidalia Onion Risotto with Feta Cheese (Pressure Cooker)

Playing chef's challenge - I had vidalia onions, Feta cheese, and brined artichokes. A bit of googling. Ok, a pressure cooker risotto would be dinner tonight!

Ingredients:

2 teaspoons olive oil
1 chopped Vidalia or other sweet onion
2 large garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1 (14 1/2-ounce) cans chicken broth (+ wine or water to make up 1.5 ounces)
1 Tablespoon dried parsley
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled feta cheese, divided
1/4 cup (2 ounce) grated Parmesan cheese
2 tablespoon chives
6 ounces artichokes, drained & chopped (or 12?)
Optional: 2 Tablespoons capers (brined, not salted)

Instructions:

1. Heat oil in a medium saucepan over medium heat. 
2. Add onion and garlic; sauté 1 minute. 
3. Stir in rice, parsley and pepper.
4. Mix in 2 cups broth/wine for every 1 cup rice.  
5. Seal the pressure cooker, bring up the pressure to HIGH, cook about 8 minutes. Use a quick release. 
6. Remove from heat; stir in 1/8 cup feta cheese, Parmesan cheese, and chives, (capers), artichokes.
7. Spoon rice mixture into a serving bowl; sprinkle with 1/8 cup feta cheese.

Carole's Notes:

I lightly adapted and mixed these two recipes together:
http://www.myrecipes.com/recipe/vidalia-onion-risotto-with-feta-cheese
and http://www.sheknows.com/food-and-recipes/articles/970789/tonights-dinner-artichoke-risotto-recipe