Set instant pot to brown, and add butter. After butter has melted, at leeks, garlic, artichoke hearts, thyme, and salt and pepper to taste. Cook until leeks are soft and garlic is fragrant, 5 - 7 minutes.
Stir in dry risotto, and toast for 1 minute. Add vegetable stock, and stir to combine.
Switch instant pot to pressure cook, and close lid. Cook on high pressure for 7 minutes. Use instant release after the instant pot is done.
Add in heavy cream and spinach, stir to wilt spinach. Add parmesan, and asiago and stir to combine and melt cheese. Serve with additional parmesan on top.
