Cook chopped bacon until it is about 75% cooked. Drain excess grease if necessary.
Add butter, diced chicken, shallot, and garlic.
Cook on sauté for ~1 minute, or until shallots are starting to soften and butter has melted.
Turn the Instant Pot off and add chicken stock. Scrape the bottom of the Instant Pot insert with a wooden spoon to deglaze.
Add rice, white wine, and black pepper. Stir to combine.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
When the IP beeps, turn to "off". Allow it to sit for 2 minutes and then do a quick release with the nozzle set to venting.
When the vent has dropped, carefully open the lid and stir in Parmesan cheese.
Notes
If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure.You can use leftover roast chicken or store-bought rotisserie chicken. Add it in after the risotto has finished cooking.