Instant Pot Vegan Farro Risotto with Saucy Cherry Tomatoes

Ingredients

• 1½ tablespoons extra-virgin olive oil
• 1 yellow onion, (diced)
• 4 garlic cloves, (minced)
• 1 cup semi-pearled or pearled farro
• ⅓ cup dry white wine ((such as Pinot Grigio))
• ½ cup coconut milk from a carton ((“drinking milk”))
• 6 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 1 tablespoon fresh lemon juice
• ¼ cup fresh basil, (finely slivered)
• 1 (15-ounce) can of cannellini beans, rinsed and drained (or 1 3/4 cups cooked cannellini beans)
• ½ cup coconut milk from a carton ((“drinking milk"))
• ¼ cup nutritional yeast
• Juice and zest from 1 medium lemon
• 2 tablespoons white or yellow miso paste
• ½ teaspoon kosher salt
• ½ tablespoon extra-virgin olive oil
• 1 tablespoon fresh thyme leaves, (roughly chopped)
• 1 pint cherry tomatoes or grape tomatoes
• Kosher salt and freshly ground black pepper
• ½ cup canned tomato sauce
• ¼ cup dry white wine, (such as Pinot Grigio)

Nutrition (per serving)