Heat 1 tbsp oil in a pressure cooker.
Add the onions and garlic, season with some salt and pepper, and cook 3-5 minutes over a medium flame until the onions start to sweat.
Add the thyme, rosemary, and the soaked dry mushrooms. Add the wine and saute until all of the liquid has evaporated.
Add the barley, stir it in, and then add the vegetable stock and the reserved mushroom stock (be sure not to add any grit that may have settled at the bottom of the mushroom stock). Season with more salt and ground black pepper.
Click the pressure cooker lid in place, bring the cooker to pressure over high heat, then turn the heat down to a point where it will maintain the pressure at high, and let it go for 18 more minutes.
While the risotto is cooking, heat the remaining ½ tbsp of oil and add the sliced cremini mushrooms to it. Season with salt and pepper. Saute, stirring, until all of the liquid has evaporated and the mushrooms have caramelized. Turn off heat.
When the pressure has released (you can do this by releasing the pressure manually per your cooker directions. I usually just prefer to wait until the pressure has released on its own), open the lid and stir in the cremini mushrooms, cashew paste and parsley. Season with more salt at this point if needed.