Turn your Instant Pot on to the Saute function and wait for the beep to tell you it's hot.
Melt vegan butter in Instant Pot and add olive oil, stir to mix
Add onions and cook for 1 minute
Add garlic and cook for 1 more minute
Add wine and then chanterelle mushrooms.
Cook for a few minutes until chanterelle mushrooms soften
Add oat milk/cream and nutritional yeast and cook lightly until sauce is slightly thickened.
Mix in Italian spice mix and lemon juice.
Add salt and pepper to taste
Serve over your favorite Italian pasta. I used rigatoni, but use what you have handy.
Sprinkle with vegan parmasan to taste