Set your Instant Pot to sauté and add your leek and asparagus with a tablespoon or two of water. Sauté until softened, about 3-5 minutes, adding more water as needed to prevent sticking.
Then add the rice, and quickly stir into the juices from the vegetables. Then pour in the wine and stir. Allow the rice to absorb the wine, stirring often. This will take about 2 minutes.
Once the wine is absorbed, pour in your stock and salt, then close the lid and set the valve to the sealing position. Press cancel on your Instant Pot, and now set it to high pressure for 6 minutes. (It will take about 10 minutes to reach pressure before beginning to count down.)
Once the timer is complete, you may quick release the steam and open the lid once safe. Now add your lemon juice, give your rice a stir and close the lid for another 3-5 minutes to allow any excess moisture to be absorbed.