Turn Instant Pot on saute mode. Transfer chicken with the marinade to instant pot and cook and chicken is cooked through. Set chicken aside.
Leaving pot on saute mode, melt 2 tablespoons of butter. Once melted, add diced onion and cook until translucent, about 5 minutes.
Once onion is cooked, add wine. Stir and allow to cook until most of the wine has evaporated and the alcohol smell is gone.
Add rice, broth, lemon juice, and salt & pepper to taste.
Select manual and cook on high pressure for 6 minutes. Once cooking is complete, use a quick release.
While rice is cooking, start asparagus. Bring large pot of water to boil. Add asparagus and simmer until just tender, about 4-5 minutes. Transfer asparagus to an ice bath to stop cooking. Drain the asparagus. Cut asparagus into 1 inch pieces.
Once cooking has completed and you have quick released, stir risotto. If it is still soupy, put pot on saute mode and stir and until liquid is absorbed.
Stir in remaining 2 tablespoons of butter, remaining marinade, parmesan cheese and parsley. Once combined stir in chicken with juices and asparagus.