1/2medium-sized onion, finely diced, about 1/2 cup
1cupsliced button mushrooms (sliced 1/4" thick)
2cupsvegetable stockYou can substitute chicken stock, if you don't mind the dish not being vegetarian!
1/2cupparmesan cheese, grated
Set the pressure cooker to 'Sauté'. Add the extra virgin olive oil and let it heat up for 30 seconds; add in the diced onion and garlic. Cook, stirring frequently, until onion is translucent. This should take about 3 minutes!
Add in the sliced mushrooms and continue to sauté for another 3 minutes, stirring often.
Stir in the rice, vegetable stock, dried thyme and salt. Turn off 'Sauté' mode.
Cover pressure cooker, set pressure to 'High', and set time for 6 minutes. Be sure valve is set to 'Sealing'.
When the timer goes off, safely release the pressure valve.
Stir in the frozen peas, until thawed, about 1 minute.