With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
Using sauté setting - melt butter, then add the onions and cook for 4 to 5 minutes until softened, stirring frequently. Add garlic and cook for about 30 seconds.
Then add the rice and cook for 1 to 2 minutes, stirring almost constantly.
Add the wine, mix well and cook for about 2 minutes (stirring frequently), until evaporated.
Pour in the stock and mix well. Lock the lid, close the vent, and cook for 4 minutes at high pressure.
Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking.
Add Parmesan and mix, then add mint paste and frozen peas and mix again. Season with 1 teaspoon of salt and pepper to taste.
Ladle into bowl and top with halved peas and crème fraîche.