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Start the instant pot on saute, Once the pot is hot add the butter, let it melt, then add the garlic and onion and a good pinch of salt and cook until the onion is translucent. 3-5 mins
If the onion is starting to turn too brown too quickly on some edges, add splashes of water to deglaze and continue cooking.
Then add in the balsamic vinegar, mix in and switch off the saute. Add the mushrooms, herbs, nutritional yeast, salt, black pepper.
Mix well. Add ¼ cup water. If you are using a larger instant pot like an 8 qt, then add ⅓ cup water. Mix, Close the lid. Press Pressure cook. Set pressure cooking time to 16 minutes for high pressure. Then let the pressure release naturally for 5 minutes, then quick release. Open the lid.
Add the cornstarch slurry of 1 tablespoon corn starch mixed with 2 tablespoons of water and mix into the mushrooms. Start sauté mode and bring it to a boil to thicken. Carefully Taste and adjust Salt and flavor.
(You can also add ¼-⅓ cup thick cashew cream or non dairy cream instead of the cornstarch slurry. Bring to a boil and Taste and adjust salt and flavor.)Then switch off the saute. Transfer the mushrooms to your serving dish.
Top it with some fresh herbs like fresh basil or parsley. Serve with pasta, over mashed potatoes , over vegan meatloaf or cauliflower steak.