Turn Instant Pot to saute. Add butter and let melt.
Add risotto rice and stir to coat with butter. Continue stirring and toasting for 1 minute.
Turn heat off and add apple cider, water, rosemary, cloves, walnuts and cranberries.
Place lid on pot and turn knob to sealing. Set to manual for 8 minutes. Slice and chop chicken sausage while risotto cooks.
When timer goes off, let pressure release naturally for 5 minutes, then turn knob to venting to release remaining pressure.
When pressure button drops, turn lid and take it off. Add goat cheese, mozzarella and 1/2 cup of milk. Stir until melted and combined. Add up to another 1/2 cup of milk if risotto seems dry.
Plate risotto and drizzle with balsamic glaze* before serving. Top with more dried cranberries if desired.
Notes
*See blog post for directions on making balsamic glaze from vinegar if you can't find glaze at the store.