1. Select the Sauté button on the Instant Pot to preheat. When “Hot” is displayed on the Instant Pot, add 2 tablespoons of the butter. Stir until melted.
2. Add onions, mushrooms, ham, and salt. Cook, stirring occasionally until mushrooms begin to brown, about 3 minutes.
3. Add rice, stir to incorporate. Cook, stirring frequently, for 2 minutes.
4. Add stock, stir until well incorporated. 
5. Place lid on pot, lock in place. Set valve to Sealing. Select the Pressure Cook button and set timer for 6 minutes.
6. When the pressure-cooking is nearly done, cook the eggs: In a large non-stick sauté pan melt 2 tablespoons of the butter over medium heat. Crack in the eggs. Cook until whites are opaque but yolks are still runny. Transfer cooked eggs to a plate or sheet pan to stop them from overcooking.
7. After pressure-cook time is complete, immediately switch valve to Venting to release pressure. Remove lid. Press the Cancel button. Remove inner pot to prevent rice from overcooking and place on heat-proof surface.
8. Add cheese and remaining 2 tablespoons of the butter. Stir vigorously until butter and cheese are melted and mixture is creamy.
9. Divide risotto evenly between four bowls. Top each with a fried egg and garnish with green onion.

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