Instant Pot Creamy Mushroom Pasta - Piping Pot Curry

· 30 minutes · Vegetarian · Serves 4 · Spaghetti tossed in a creamy cheese sauce loaded with mushrooms. If you love mushrooms, this creamy mushroom pasta is going to be your new favorite. Make this amazingly delicious creamy dreamy pasta in the instant pot in less than 30 minutes!

Main Ingredients to make Creamy Mushroom Pasta

Just a few ingredients are required for this pasta. I am also sharing my tips for ingredients and any possible alternate options below.

• Mushroom – I used cremini mushrooms, but feel free to use other varieties. I feel that the more earthy cremini mushrooms add a much better flavor to this pasta.
• Spaghetti – You can also use whole wheat spaghetti noodles. They do hold up well when cooked in the instant pot.
• Garlic – Can’t do without it!
• Onion – I love to saute some onions in this pasta. It adds a lot of flavor!
• Broth – I used vegetable broth. But other broths would work just as well.
• Parmesan – I have tried this recipe with parmesan and pecorino romano. Both work great. Use cheese from a block, and not the pre-shredded one.
• Cream – Use heavy whipping cream. Feel free to adjust the quantity to make this lighter.

How to make Creamy Instant Pot Mushroom Pasta?

This is a very easy recipe. The main effort involved is slicing and sauteeing the mushrooms before cooking the pasta. I like to saute the mushrooms and take them out, so they are not getting overcooked when pressure cooking the pasta.

• Slice the mushrooms.
• Heat the instant pot on sauté mode and add olive oil (or butter if you like)
• Add the mushrooms and sauté for 4-5 minutes while stirring frequently. The mushrooms will release their water and then brown nicely.

• Take the mushrooms out on a plate and keep aside for later.

• Now in the same pot (no need to clean), add another tablespoon of oil and then sauté the onions and garlic for a couple of minutes. Turn off the instant pot.

• Add the broth and deglaze the pot making sure nothing is stuck to the bottom.
• Break the spaghetti noodles in half and spread them making sure all the spaghetti is covered in broth.
• Pressure Cook the pasta noodles. The general rule of thumb is to pressure cook for 1 minute less than half the time on the pasta box. Then quick release the pressure.

• Add the cream, parmesan and stir well until the cheese melts.
• Then add back the sautéed mushrooms and stir well.
• Adjust salt and pepper to taste. Add the lemon juice and mix it.

• And the delicious mushroom pasta is ready to be enjoyed!

This pasta is best served right after cooking. However you can definitely enjoy it later too, as I did. You can add more cream or broth if needed. I heat the leftovers in the microwave for a minute.

Why you will love this Mushroom Pasta?

• It is so easy to make, yet so delicious!
• It is flavorful and creamy.
• It is a one-pot pressure cooker recipe.
• Ready in under 30 minutes
• Kid-friendly

Creamy Mushroom Pasta in Instant Pot

Spaghetti tossed in a creamy cheese sauce loaded with mushrooms. If you love mushrooms, this creamy mushroom pasta is going to be your new favorite. Make this amazingly delicious creamy dreamy pasta in the instant pot in less than 30 minutes! 
Ingredients

• 
  
• 8 oz Spaghetti
• 8 oz Cremini Mushrooms sliced
• 3 tablespoon Olive Oil divided
• 2/3 cup Onion diced
• 2 cloves Garlic finely diced
• 2 cups Vegetable Broth
• 1/2 cup Cream I used heavy whipping cream
• 1/2 cup Parmesan cheese pecorino Romano works well too
• salt and pepper to taste
• 1 tablespoon Lemon juice

To garnish:

• Parmesan cheese
• Parsley leaves chopped

Instructions

1. Heat the instant pot in saute mode and add 2 tablespoons olive oil.
2. Add the sliced mushrooms and sauté for 4-5 minutes while stirring frequently. The mushrooms will release their water and then brown. Take the mushrooms out on a plate and keep aside for later.
3. In the same pot (no need to clean), add another tablespoon of oil and then sauté the onions and garlic for a couple of minutes. Turn off the instant pot.
4. Add the broth and deglaze the pot making sure nothing is stuck to the bottom.
5. Break the spaghetti noodles in half and spread them making sure all the spaghetti is covered in broth. Close lid with vent in sealing position.
6. Pressure Cook the pasta noodles on high pressure for 5 minutes. The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.
7. When the instant pot beeps, quick release the pressure manually.
8. Add the cream, parmesan and stir well until the cheese melts.
9. Then add back the sautéed mushrooms and stir well.
10. Adjust salt and pepper to taste. Add lemon juice.
11. Garnish with parmesan and parsley before serving.

NotesMushroom - I used cremini mushrooms, but feel free to use other varieties. I feel that the earthy cremini mushrooms add a much better flavor to this pasta. I like to saute and take out the mushrooms, so they are not getting overcooked when pressure cooking the pasta.Spaghetti - You can also use whole wheat spaghetti noodles. They do hold up well when cooked in the instant pot.Broth - I used vegetable broth. But other broths would work just as well.Parmesan - I have tried this recipe with parmesan and pecorino romano. Both work great. Use cheese from a block, and not the pre-shredded one. Cream - I used heavy whipping cream. Feel free to adjust the quantity to make this lighter.Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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