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Add the chicken broth to a 4 cup measuring cup and heat it in the microwave until it’s hot. You could also do this on the stove in a saucepan if you’d like.
Hit the saute setting on the pressure cooker, add the butter, and let it melt. Add the onions and mushrooms (if using) and saute them for 5 minutes or until they soften. Then add the minced garlic, thyme, and the cracked pepper. Give them 30 seconds to bloom before adding in the rice. Toast and saute the rice for 2 minutes.
Add all of the heated stock to the instant pot. Cover the pot, set the instant pot to manual, high pressure, and set the time for 6 minutes. When the timer goes off, do a quick release. Stir in the parmesan, taste, and adjust with additional salt as needed. Serve immediately!