Set Instant Pot to sauté for 10 minutes and allow to preheat.

Hammer chicken to ¾ inch thickness with a meat mallet and season both sides with thyme, basil, and salt.

Place 1 Tablespoon Butter in Pot and add chicken. Cook on each side until browned, or about 1 minute on each side. Remove chicken and set aside.

Melt another tablespoon of butter in Pot and add onion. Sauté, stirring occasionally, until onion starts to turn translucent, around 3-5 minutes.

Add garlic and stir for another 30 seconds.

Add rice and sauté until edges begin to turn translucent (center will still be white).

Pour chicken broth over the rice, onion and garlic, and scrape down the sides of the pot to ensure no food is above the liquid level. Stir pot and set chicken on top of liquid before sealing the lid.

Cook for 5 minutes on manual setting, then manually release steam.

Carefully remove lid and set aside the chicken breast.

Stir in peas and cheese. At this point, if your risotto is too liquid for your tastes, you can continue to cook on sauté until it is fully absorbed.

Add diced chicken to pot, and serve risotto immediately.