Turn on the instant pot and select sauté.
Add 2 tablespoons of butter, onion, garlic and sauté for 4 minutes.
Add mushrooms, salt, pepper and sauté for 4 minutes.
Add chicken broth, thyme and rice.
Lose the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 6 minutes, release the pressure quickly through steam vent.
Open the lid and stir in remaining butter and spinach.
Add peas and parmesan and cook for 2 minutes and serve.