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Sauté onions- Select the 'sauté' function, then add the olive oil to the stainless steel inner pot of your Instant Pot. Add the onion, and cook for 4-5 minutes, until soft and translucent. Make a space in the pan, then add the garlic and sauté for another 1-2 minutes.Add the white wine, and scrape up the bottom of the pan, cooking for another minute.
Remaining ingredients- add the mushrooms, salt, wild rice blend, salt, thyme and stock to the pot. Stir everything up, ensuring that no rice is sticking to the side of the Instant Pot.
Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 28 minutes. When the Instant Pot completes its cooking cycle, allow it to naturally depressurize for 15 minutes before releasing any remaining pressure and removing the lid.
Finishing touches- add parsley and pine nuts, stir, and enjoy.