Set Instant Pot to the Sauté function. Add the vegetable broth, garlic, onions and mushrooms. Sauté for 5 minutes, stirring occasionally, until onions are translucent and soft. Turn the Instant Pot OFF.
Add the water, rice, Spanish paprika, salt, black pepper, and thyme. Stir well. Replace the lid, then set the Instant Pot to Manual/Pressure Cook (at high pressure) for 22 minutes. *Make sure the Instant Pot is set to the "Sealing" position.
Meanwhile, to a dry high-powdered blender, add the raw cashews and nutritional yeast. Process until fine (powder-like consistency). Transfer to a small bowl.
Once the Instant Pot is done cooking (the time has elapsed), let the pressure release naturally (which takes about 15-20 minutes of waiting). When ready, open the lid, add the cashew powder and unsweetened almond milk and stir well. Add additional salt and pepper to taste. Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 4 (1-cup) servings.