Begin by dicing the onion and garlic. Then turn the Instant Pot to saute and place the butter, onions, and garlic in the pot. Saute for 2 minutes.
Then add the herbs and rice to the pot. Stir to combine and cook for one minute. Then add the chicken base to the rice. Stir to combine.
Deglaze the pot by adding the wine. Let simmer for another two minutes. Then add the butternut squash and water to the pot. Stir to combine everything.
Cancel the saute setting and turn the Instant Pot back on to manual setting on high. Set the time to six minutes. Finally, secure the lid and press start.
When the time is done, quick release the pressure. When the lid is able to be removed, stir in the parmesan cheese. Taste to be sure the amount of salt and pepper are needed, if any for your taste. Let sit for a few minutes before serving.