In a pan warm the chicken stock.
Set your Instant Pot to saute and when warm add the diced Pancetta.
Cook until crispy and then transfer to a papper towel.
Add the diced onion and garlic to the pot and stir well untilm onions are soft.
Add the rice and stir, cooking for 3-4 minutes.
Add the white wine and deglaze the bottom of the Instant Pot.
Pour in the warm stock and cook on high pressure for 5 minutes, afterwards do a quick steam release.
Add the Pancetta, butter and Parmesan to the cooked rice and stir.
Add the egg yolks and quickly stir. Taste and season with salt.
Serve at once with extra Parmesan and chopped parsley on top.