Bring the chicken stock to a simmer over medium high heat on the stove top.
Set your Instant Pot to Saute and wait for it to get hot while prepping the other ingredients. (Get everything measured out and ready to go.)
Once the Instant Pot says "Hot" add the pancetta, and saute, stirring occiasionally for 5 to 7 minutes or until it has rendered it's fat and is beginning to crisp up. Remove the crisp pancetta from the Instant Pot with a slotted spoon and transfer to a paper towel lined plate. (We will be adding it back in at the very end.)
Add the diced onion and minced garlic to the hot Instant Pot. Stirring, saute it for 30 seconds to 1 minute or until it becomes frangrant.
Add the Arborio rice, stirring it, until it becomes toasted, about 2 to 3 minutes.
Stir in the white wine, and deglaze the bottom of the Instant Pot, scraping up all the browned bits. Stir in the hot chicken stock, and stir until well combined, scraping the bottom of the Instant Pot to make sure no rice is stuck there.
Close the Instant Pot and cook at high pressure for 5 minutes. When the five minutes is up, quick release the pressure.
Remove the cover and stir in the Parmesan, butter, and pancetta. Once everything is creamy and melted quickly stir in the egg yolks, one at a time. Season with salt to taste. Enjoy immediately with some freshly grated Parmesan and minced parsley.