To make immediately:

1. Heat Instant Pot on Saute and add 1 Tbsp butter. When the butter is melted, add the garlic and onions and sauté for 3-4 minutes, until the onion begins to soften.
2. Stir in the remaining ingredients and cover the Instant Pot. Seal the valve, and cook on manual high pressure for 8 minutes.
3. Quick release the pressure. Remove the chicken cutlets and shred. Return the shredded chicken to the pot and stir to incorporate. Taste and add additional salt as needed. Serve immediately with Parmesan cheese.

To freeze for later:

1. Combine all the ingredients in a zipper freezer bag. Push out the air and seal. Freeze in a flat layer, with the chicken breasts not stacked.
2. TO COOK FROM FROZEN: Take the freezer meal out of the freezer and thaw in a dish of cold water for 15-20 minutes, until the contents are partially thawed. Transfer pesto risotto mixture to Instant Pot and make sure the chicken breasts are separated in the pot. Cover and seal the valve. Cook on high pressure for 10. (Will take about 20 minutes to come to pressure).
3. Quick release the pressure. Remove the chicken cutlets and shred. Return the shredded chicken to the pot and stir to incorporate. Taste and add additional salt as needed. Serve immediately with Parmesan cheese.