Turn on the Instant Pot and select the “Sauté” function. Once hot, add sliced bacon and cook. 

Add chopped onions and minced garlic. Sauté until onions are soft and translucent, about 2-3 minutes.

Add Arborio rice to the pot and toast for about 1 minute, stirring constantly.

Pour in the chicken broth, stirring well to combine and scraping any browned bits from the bottom of the pot.

Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.

Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick pressure release.

While the rice is cooking, prepare the Carbonara sauce.  Whisk eggs, Parmesan cheese, and pepper well.

Press cancel to stop the cooking.  pour the egg and parmesan mixture in slowly, while stirring so the eggs wont scramble and the until the cheese has melted.  Stir until the risotto is creamy and well combined.

Transfer to a serving bowl.  Serve hot, garnished with additional grated Parmesan cheese and fresh parsley if desired.

Add bacon, onion, and garlic to a pan, Dutch oven, or medium saucepan over medium-high heat and cook until the onions are translucent and the bacon is cooked.

Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly, until it becomes slightly translucent.

Add the chicken broth to the skillet, stirring frequently, one ladleful at a time. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked, about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.

Prepare your carbonara sauce.  Whisk eggs, parmesan cheese, and pepper into a small bowl.  

Remove the skillet from the heat and slowly stir in the parmesan egg mixture.  You should constantly stir your risotto so the eggs don't scramble.  

Garnish with more parmesan cheese, parsley, other herbs, or veggies.  Serve still piping hot.