Creamy Mushroom Pasta in Instant Pot
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
48689 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Mushroom Pasta in Instant Pot
Description
Creamy Mushroom Pasta in Instant Pot features spaghetti cooked in vegetable broth, layered with sautéed cremini mushrooms, cream, and Parmesan cheese. The recipe starts by sautéing mushrooms to release moisture and develop a browned flavor, then onions and garlic are gently cooked before adding broth and pasta for pressure cooking. After cooking, cream and Parmesan are stirred in for a smooth, cheesy sauce. A hint of lemon juice adds subtle brightness.
The resulting pasta is creamy and flavorful with tender mushrooms and a balanced, rich texture. The pressure cooking technique cooks pasta quickly while infusing it with mushroom and broth flavors. The Parmesan adds depth and a lightly salty finish.
This dish works well as a comforting main course for a vegetarian meal. It pairs nicely with a green salad or steamed vegetables for added freshness. The recipe allows for variations such as whole wheat pasta or different mushroom types based on preference.
For best results, sauté mushrooms separately to keep their texture distinct before pressure cooking. Using block cheese instead of pre-shredded ensures melting quality. Adjust cream quantity to modify richness.
Ingredients
- 8 ounces spaghetti
- 8 ounces 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 to taste
- black pepper to taste
- 1 tablespoon lemon juice
To garnish:
- Parmesan Cheese
- parsley chopped, leaves
- red chili flakes optional
Instructions
- Heat the instant pot in saute mode and add 2 tablespoons olive oil.
- 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.
- 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. Close lid with vent in sealing position.
- 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.
- When the instant pot beeps, quick release the pressure manually.
- 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 lemon juice.
- Garnish with parmesan and parsley before serving.
Notes
- Cremini mushrooms bring an earthy flavor and are sautéed first to avoid overcooking during pressure cooking.
- Whole wheat spaghetti can be used as a substitute and holds up well in the Instant Pot.
- Vegetable broth is preferred but other broths can be substituted depending on availability.
- Use block Parmesan or Pecorino Romano cheese for better melting and flavor compared to pre-shredded options.
- Adjust the amount of cream to achieve the desired sauce consistency and richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 48689 kcal
% Daily Value*
| Calories | 486.89kcal | 24% |
| Carbohydrates | 50.76g | 17% |
| Protein | 14.29g | 29% |
| Fat | 25.7g | 40% |
| Saturated Fat | 10.54g | 53% |
| Cholesterol | 49.26mg | 16% |
| Sodium | 689.93mg | 29% |
| Potassium | 453.2mg | 10% |
| Fiber | 2.61g | 10% |
| Sugar | 4.86g | 10% |
| Vitamin A | 785.23IU | 16% |
| Vitamin C | 3.89mg | 4% |
| Calcium | 198.3mg | 20% |
| Iron | 1.18mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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