First, turn the Instant Pot onto the sauté setting.

Second, in a separate boiler on the stove, add all of your stock and bring that to a simmer over medium heat.

Third, add 2 tablespoons of butter to the Instant Pot along with your onion and garlic, and sauté until translucent. (Be careful because the sauté setting on Instant Pots is high heat. Make sure to stir so that the garlic doesn't burn.)

Then, add the chopped mushrooms along with 2 more tablespoons of butter and the avocado oil and sauté until browned.

Next, add the white wine to the mushrooms, onion, and garlic and let it simmer until it's reduced by half, about 2-3 minutes.

Add the rice and let it absorb the rest of the white wine.

After the white wine is gone, add 4 cups of hot stock, thyme, salt, and pepper to the rice and mushroom mixture and stir well.

Put the lid on the Instant Pot and let the mushroom risotto cook on the slow cooker setting for 45 minutes.

At the 45-minute mark, remove the lid and add 1 cup of hot stock, stir to incorporate, and place the lid back on.

Let the risotto cook for another 30 minutes then remove the lid and add the final cup of hot stock, stir to incorporate, and place the lid back on.

Then, let the risotto cook for about 15 more minutes until all of the stock is absorbed and the mushroom risotto is creamy.

Next, add the Parmesan cheese and 1 tablespoon of butter and stir.

Finally, serve while hot with an extra sprinkling of parmesan cheese and parsley!