4.9 from 318 votes
Creamy Mushroom Pasta in Instant Pot
This Creamy Mushroom Pasta combines tender spaghetti with sautéed cremini mushrooms in a rich, creamy sauce made with heavy cream and Parmesan. The mushrooms are cooked first to preserve their texture and flavor, then combined with pasta cooked under pressure in the Instant Pot, resulting in a well-coated, comforting dish. The touch of lemon juice brightens the creamy sauce, adding balance to the earthiness of the mushrooms. It's a practical, one-pot meal for home cooks looking for a satisfying vegetarian pasta option.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
48689 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 48689
% 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.