Set your pressure cooker to the saute setting and add the olive oil. Once it's heated add the onion and mushrooms and cook for 5 minutes, add the garlic and continue cooking for another 5 minutes. Sprinkle over the thyme then pour in the stock, milk and pasta. Seal and cook for 5 minutes.
Release the pressure and remove lid. Add the cream cheese and parmesan and stir until melted. Serve topped with a sprinkling of parsley and some extra parmesan.
Nutrition information is an estimate and will vary depending on the ingredients used.