Warm the vegetable broth in a pot on low heat, keeping it ready for the cooking process.

Using the Instant Pot, select the sauté function and add the vegan butter. When melted, stir in the minced garlic and fresh thyme, sautéing until fragrant, about 1-2 minutes.

Add the mixed mushrooms to the pot and cook until they’re nicely browned, stirring frequently, about 5-7 minutes.

Stir in the Carnaroli rice and toast for about 2 minutes until the edges become slightly translucent.

Pour in the dry white wine and let it simmer for approximately 2-3 minutes, allowing most of the liquid to be absorbed.

Gradually add the warm vegetable broth, ensuring everything is well combined. Close the lid of your Instant Pot, set it to high pressure, and cook for 6 minutes.

Once the cooking time is up, carefully perform a quick release to let out the steam. Open the lid and give the risotto a good stir.

Stir in the miso paste and adjust the seasoning with salt to your liking.

Spoon the risotto into bowls and garnish with fresh parsley or vegan parmesan, if desired. Enjoy immediately!