Wash the Brussels sprouts, trim the ends, discard damaged outer leaves (keeping the good loose ones ), and cut in half lengthwise.
Peel the papery skin from the shallots, and chop.
Cut the feathery stems from the fennel plant and discard, leaving only the bulb. Cut the end off the other side and discard. Cut the bulb in half, then strips, and finally chop into pieces about the same size as the shallot.
Set the Instant Pot to saute, add in the oil and white miso paste. Mash around a little to start breaking up the miso as the oil is heating. Add the chopped shallots and saute for about 3 minutes or until the vegetables start to soften. This will just give them a headstart because the actual cooking/pressure time is very short. Watch that the bottom doesn't burn or stick as it won't come to pressure with a burned bottom.
Turn off the saute function and stir in the dried thyme.
Add the washed, trimmed, and halved Brussels Sprouts and toss around a bit.
Pour the lite coconut milk on top.
Following the manufacturer's directions, close the lid to the Instant pot and the vent. Set the Instant Pot to high pressure for 2 minutes.
It will take about ten minutes to come to pressure. After it comes to pressure and counts down for 2 minutes, carefulluy do a quick release.
While the Brussels sprouts are coming to pressure and cooking, chop the hazelnuts if not already chopped.
Put the chopped hazelnuts into a hot dry saute pan and toast for a couple of minutes. Don't toast too long as they could quickly burn. Please don't use them if they have burned. It's better to leave them out.
Combine ¼ cup toasted hazelnuts, panko breadcrumbs, nutritional yeast, and lemon pepper together and toss well. (You will be reserving the remaining ¼ cup toasted hazelnuts for sprinkling on top of the finished recipe.)
After you have opened the lid to the Instant pot, toss in the nut/breadcrumb mixture. Gently fold together.
Taste and add in a little salt and pepper if desired.
Plate and serve. Top with remaining toasted hazelnuts.