Description
This Instant Pot Creamy Mushroom Pasta is a quick and delicious one-pot meal perfect for busy weeknights. It features tender pasta cooked directly in the Instant Pot with sautéed crimini mushrooms, aromatic onions, garlic, and a luscious creamy parmesan sauce finished with fresh peas and basil. Ready in just 25 minutes, this comforting dish combines rich flavors and creamy textures without the hassle of multiple pots.
Ingredients
For the Mushroom Pasta
- 3 tablespoons extra virgin olive oil, divided
- 8 oz crimini mushrooms, thinly sliced or quartered
- ½ cup chopped onion (about ½ medium onion)
- 3 cloves garlic, minced (or 1 tablespoon)
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 8 oz pasta (penne, rotini, medium shells, or rigatoni)
- ½ cup heavy whipping cream
- ½ cup freshly grated parmesan cheese, plus more for garnish
- 1 cup frozen peas, thawed
- 2 tablespoons basil, thinly sliced or chopped parsley
Instructions
- Sauté Mushrooms: Turn on the Instant Pot to 'Sauté' mode and heat 2 tablespoons of olive oil. Add the sliced mushrooms along with a pinch of salt. Cook for about 5 minutes until the mushrooms turn brown and are nicely caramelized. Remove the mushrooms from the pot and set them aside on a plate.
- Sauté Onions and Garlic: Add the remaining 1 tablespoon of olive oil to the Instant Pot. Add the chopped onions and minced garlic and sauté for 2 minutes, stirring occasionally, until the onions begin to soften and become translucent.
- Add Liquid and Pasta: Pour in 2 cups of water, then add 1 teaspoon salt and ½ teaspoon freshly cracked black pepper. Stir well to combine. Add the pasta to the pot and gently push it down under the liquid to ensure most of the pasta is submerged. Turn off the 'Sauté' mode.
- Pressure Cook: Close the Instant Pot lid securely and set the valve to the sealing position. Select 'Manual' or 'Pressure Cook' mode and set the timer for 5 minutes. Once the cooking is complete, perform a quick release by carefully turning the valve to venting to release all the steam. Open the lid once the pressure pin drops.
- Make Creamy Sauce: Turn the Instant Pot back to 'Sauté' mode. Stir in the ½ cup heavy whipping cream until well combined with the pasta. Add the ½ cup freshly grated parmesan cheese and stir until the cheese has melted and the sauce is smooth and creamy.
- Combine and Simmer: Add the thawed frozen peas and the reserved sautéed mushrooms back into the pot. Stir everything together and let it simmer gently for 2-3 minutes to warm through and allow flavors to meld. Taste and adjust seasoning with additional salt or pepper as desired. Then cancel 'Sauté' mode.
- Garnish and Serve: Garnish the pasta with the fresh basil leaves or chopped parsley and sprinkle with extra grated parmesan cheese before serving. Enjoy your creamy mushroom pasta hot!
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Any medium-shaped pasta works well, but penne or rotini hold the sauce nicely.
- For a vegetarian option, ensure the parmesan you use is vegetarian-friendly.
- The sauté step for mushrooms is crucial for flavor—do not skip browning them.
- Quick pressure release is important to avoid overcooking the pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave with a splash of water or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-American
