Heat broth in the microwave for about 5 minutes* while you chop the shallots, mince the garlic, and slice the mushrooms.
Press SAUTE button on the Instant Pot, add butter. Once the butter is melted, add shallots and garlic, cook until soft, about 2-3 minutes, then add mushrooms, garlic, and thyme and cook until fragrant, 1-3 minutes more. Add rice and stir until toasted, 2 minutes.
Pour in the wine and deglaze pot. Cook until most of wine is absorbed, then hit Cancel to turn the Sauté function off.
Add warm broth and lemon zest, place lid on Instant Pot, and seal. Set to Manual, High and set time for 5 minutes. The Instant Pot should take about 3-5 minutes to come to pressure.
When the 5 minutes is done, immediately turn valve to to Quick Release. When all pressure is released and the valve is down, carefully remove lid and immediately stir in dairy-free parmesan alternative (or parmesan cheese) and add peas. Stir until combined. Season with salt and pepper, and serve immediately.
Storage: Risotto will keep well in the fridge in an airtight container for up to 5 days.
I heat the broth in a large glass bowl in 2:30 (2 min. 30 second) increments, for a total of 5 minutes. Which Instant Pot size works for this recipe? I make this in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart pressure cooker. Do not attempt to make this in a 3-quart pressure cooker.
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