Remove the cores and seeds from the pears and rough chop. You can choose to peel or not to peel the pears. (I did not)
Heat two tablespoons of the butter in a non-stick fry pan. Once the butter is bubbly, add the pears. Cook until they're just starting to brown and becoming a bit tender. Remove from heat and set aside.
Place the chicken stock in a pyrex bowl and microwave for two minutes or until warm.
Turn your instant pot function to sautee. Add the olive oil and remaining butter. When the butter is bubbly, add the onions. Saute until they start to turn opaque.
Add rice and wine to the instant pot. Stirring constantly until the wine has evaporated.
Add the warm chicken broth to wine, rice and onion mixture in the Instant Pot and give it a good stir.
Reset the Instant Pot function to Pressure Cook and set the time to 6 minutes.
In the meantime, heat either a cast iron skillet or a French steel pan over medium high heat. Season steak both sides with the fresh ground pepper and salt. Cook the steak to desired temperature. 120 degrees for rare, 125 - 130 degrees for medium rare. Tent and set aside.
Once the Instant Pot timer indicates cook time is over, release the pressure. When pressure is gone, remove lid and stir in the grated Parmesan cheese, cream, basil and sauteed pear.
Stir well and season with fresh ground pepper.
Using the sharpest knife you own, thin slice the steak. To serve, place a scoop of risotto on a plate, top with slices of steak and garnish with basil. Curl the beef slices for presentation.