Rinse the rice well until clear water runs through. This is very important.
Set the Instant Pot on SAUTE and keep it on NORMAL.
Add oil and when the oil becomes moderately hot gently release the onion and garlic and saute until the onions begin to become translucent.
Next, add the cleaned and sliced mushrooms and saute for 2 minutes. Do not Stir much.
Add all the seasonings and the rinsed rice. Gently mix the rice with all other ingredients in the pot.
Pour the vegetable broth and de-glaze the pot very well so that there are no bits and crumbs stuck at the bottom of the pot.
CANCEL the SAUTE function. Close the lid of the pot and seal the valve. PRESSURE COOK on HIGH for 4 mins for al dente rice and 5 mins for softer rice.
Once the cooking cycle is over the Instant Pot will begin to beep, wait for 10 mins of NATURAL PRESSURE RELEASE and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position.
Open the lid carefully and throw in the frozen thawed peas and chopped scallions. Gently fluff the rice with a fork or a ladle/spatula. Mix everything gently. The rice might seem to be little sticky at this point because it's hot but gradually as the trapped heat escapes it will atain the perfect fluffy texture.
Allow the Mushroom Rice to rest for at least 10 mins to allow the trapped heat to escape. The rice will become light and fluffy. Enjoy!