Description
This creamy mushroom pasta recipe is a quick and delicious meal made entirely in the Instant Pot. Featuring tender spaghetti, sautéed cremini mushrooms, and a rich creamy sauce enhanced with Parmesan, this dish is perfect for a comforting weeknight dinner ready in just 30 minutes.
Ingredients
Pasta and Broth
- 8 ounces Spaghetti
- 2 cups Vegetable Broth
Mushrooms and Vegetables
- 8 ounces Cremini Mushrooms, sliced
- 2/3 cup Onion, diced
- 2 cloves Garlic, finely diced
Oils and Dairy
- 3 tablespoons Olive Oil (divided)
- 1/2 cup Cream (heavy whipping cream recommended)
- 1/2 cup Parmesan Cheese (Pecorino Romano can be used alternatively)
Seasonings and Garnishes
- Salt and Pepper, to taste
- 1 tablespoon Lemon Juice
- Parmesan Cheese, for garnish
- Parsley Leaves, chopped for garnish
- Red Chili Flakes (optional)
Instructions
- Prepare the Instant Pot and Mushrooms: Turn your Instant Pot to sauté mode and heat 2 tablespoons of olive oil. Add the sliced cremini mushrooms and sauté, stirring frequently for 4-5 minutes until they release their moisture and begin to brown. Remove the mushrooms and set aside.
- Sauté Onions and Garlic: In the same pot, without cleaning, add the remaining tablespoon of olive oil. Sauté the diced onions and garlic for about 2 minutes until fragrant and softened. Then, turn off the Instant Pot.
- Deglaze the Pot: Pour in the vegetable broth and scrape any browned bits from the bottom of the pot with a wooden spoon to deglaze. This helps prevent burning and adds flavor.
- Add Pasta: Break the spaghetti noodles in half and place them evenly into the broth, ensuring they are submerged.
- Pressure Cook: Close the Instant Pot lid, sealing the vent. Cook on high pressure for 5 minutes. This timing is roughly one minute less than half the package cooking time for pasta.
- Release Pressure: When cooking is complete, carefully perform a quick release of the pressure valve to release steam.
- Create the Cream Sauce: Open the lid and stir in the heavy cream and Parmesan cheese. Mix well until the cheese is melted and the sauce is creamy.
- Add Mushrooms Back: Return the sautéed mushrooms to the pot and combine thoroughly.
- Season: Taste and adjust salt and pepper as needed. Stir in the lemon juice to brighten the flavors.
- Garnish and Serve: Plate the creamy mushroom pasta and garnish with extra Parmesan cheese, chopped parsley, and optional red chili flakes for a little heat.
Notes
- Breaking spaghetti noodles in half ensures they cook fully inside the Instant Pot without sticking together.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- If cream is unavailable, half-and-half can be used but the sauce will be less rich.
- Adjust cooking time slightly depending on the brand and thickness of your pasta.
- For a vegan version, substitute cream with coconut cream and use nutritional yeast instead of Parmesan.
