Turn the Instant Pot to sauté and melt the Chef Butter. Add the butternut squash and the polenta and stir until the ingredients are combined. Add the stock of your choice, stirring to release any cornmeal that might have stuck to the bottom. Secure the top and place on pressure cook on high for 8 minutes. Remove the top and stir until the butternut and the polenta are combined and homogenous. Top with a medallion of Basil Garlic Chef Butter and serve immediately.