Pour the butter in the Instant Pot and select “Sauté”.
Add chicken and asparagus and cook for about 2-3 minutes.
In a bowl, add cheese, eggs, salt and black pepper and beat till well combined.
Transfer mixture into Instant Pot and cook for 2 minutes.
Secure the lid and cook under “Manual” and “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a quick release.
Remove the lid and Serve hot.