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!
When I get the big box of cremini mushrooms from Costco, I make multiple dishes with it. My mornings start with sautéed mushroom omelette, then make Mushroom & Green Peas Curry, this creamy mushroom pasta and mushroom soup. But I have to say the best of all is this Creamy Dreamy Mushroom Spaghetti. It is simple, quick and sooooo good!
Whenever I make this pasta, the kitchen fills with the wonderful aroma. It is such an amazing comfort food, especially during the Fall. As I am typing this post, I am enjoying a bowl of leftovers of this pasta 🙂
I love to use the Instant Pot to make pasta, as it is one-pot (yay for less cleanup). Also, when we make pasta in the Instant Pot, we do not drain the water, which makes the pasta so much better and creamier!
Table of Contents
Watch How to Make Creamy Instant Pot Mushroom Pasta
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 – I 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 do not get overcooked when pressure is 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 them 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 and 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!
Oooh…that creamy cheese sauce.
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 heated 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
Give this creamy mushroom pasta a try, and leave a comment to let me know how it turned out!
You will also love these instant pot pasta dishes:
Creamy Mushroom Pasta in Instant Pot
Equipment
Video
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 and pepper , to taste
- 1 tablespoon Lemon juice
To garnish:
- Parmesan cheese
- Parsley leaves, chopped
- 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
- Mushroom – 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.
Excellent!! I take my ip when we travel and do some hotel room cooking. This was. A new recipe for our trip last week, I pre sliced and measured everything and also had two pounds of cooked shrimp I added with the mushrooms. It was fantastic!
Absolutely my new favorite dish.
Hi – So good to hear that 🙂
Really great recipe. I didn’t have spaghetti, so I used (gluten free) elbow macaroni. Was the perfect dish to use up leftover broth, cheese, and cream I had leftover from Easter.
My only other change, if I were to make it again, would be to add more mushrooms. (Or add some chicken)
Thanks for another great recipe! (Love your mujadara recipe, too!l
Hi Margaret – Thank you for sharing your feedback on the recipe! I’m glad to hear that you enjoyed it.
Hubby and I really enjoyed this type pasta. We could really taste the flavor of the mushrooms, onions, and garlic altogether!! Yummy!! Will definitely be making again!!!
Hi Bonbon – So glad that you bot enjoyed the pasta. Thanks for sharing back!
I didn’t have an instant pot so after sautéing the veg I cooked the pasta in the 2 cups of broth and proceeded from there. Also used whole milk instead of cream and it came out really well.
Hi Sally – So glad to hear you enjoyed the pasta!
Excellent recipe, toddler approved 🙂
Hi Mugdha – Happy to hear the little one enjoyed the pasta!
Can I double the recipe? Will it be the same?
Hi Sara – Yes, you can double this recipe. The cooking time will remain the same. Hope you enjoy it!