Turn on the sauté function on your Instant Pot and let it warm up, then drizzle in the olive oil. Once the oil is hot, add the chopped onion and sliced mushrooms. Cook them together, stirring frequently, for about 5 minutes, or until the onion turns translucent and the mushrooms begin to soften and release their moisture.

Next, add the rice and minced garlic to the pot. Continue to sauté the mixture, stirring often, for another 2 to 3 minutes. This step helps to lightly toast the rice and bring out the flavors of the garlic. When the rice starts to look slightly translucent, it’s time to move on.

Pour in the white wine and stir everything together, making sure to scrape up any flavorful bits that may have stuck to the bottom of the pot. Let the wine simmer and reduce for 2 to 3 minutes, or until it’s mostly absorbed into the rice. Then press Cancel to turn off the sauté function.

Add the vegetable broth to the pot, stirring again to deglaze and ensure nothing is stuck to the bottom. If any rice is clinging to the sides, gently push it down so everything is submerged in the liquid. Lay the sprigs of fresh thyme directly on top of the rice and broth mixture.

Secure the lid on the Instant Pot and make sure the steam release valve is set to the sealing position. Select the high-pressure cooking setting and set the timer for 5 minutes. The Instant Pot will take several minutes to come to pressure before the timer starts.

When the 5-minute cook time is complete, carefully perform a quick pressure release by moving the valve to the venting position. Once the steam has fully escaped and the float valve drops, you can open the lid safely. Remove the thyme stems and discard them, as the flavorful leaves will have already infused the dish.

Add the butter and freshly grated Parmesan cheese to the risotto and stir well until everything is creamy and fully combined. Taste and adjust the seasoning with salt and black pepper as needed. Serve immediately, topped with extra Parmesan if you like.