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
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
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.
Video
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.
Made this the other night for an easy dinner. I added shrimp (raw, shell off) and turned IP on to saute after pasta was cooked but before returning mushrooms and adding cheese. It was so delicious. I had selfishly hoped for leftovers but the dish was licked clean!
Delicious, delicious delicious, thank you for this recipe, I enjoyed preparing it and the flavor is outstanding. So easy and quick to make—a great vegetarian dish! Thank you, thank you.!
I’m I made this recipe this evening and LOVED it. I used an entire container of mushrooms, we didn’t have cremini so I used white. I added thyme and wasn’t sure about the measurement for the pasta so just grabbed a handful of fettuccini I needed to add a little more water to cover the noodles. The 5 minutes wasn’t enough so I put it back in for another 4 minutes and that was perfect for me. I had extra lemon juice so I threw it. I will certainly make this again.thank you!
Thanks for this recipe! It was very tasty. I replaced the cream with greek yoghurt for the same measurement and it turned out well!
I made this tonight. I used my 3 qt mini so I had to add a little extra liquid as the level of the dry pasta was not covered by the liquid. My spaghetti package said 7 to 9 minutes stovetop so I set it for 4 minutes. That time wasn’t quite enough but by the time I cooked off the extra liquid, it was just right. Just a little clumping which wasn’t an issue as I had extra liquid. My first couple of attempts with pasta in the IP didn’t go too well, but this worked out nicely. A little thyme wouldn’t go amiss. It’s a natural with mushrooms. Also, since I was working with my IP mini with a small surface area, I just sauteed the mushrooms in a separate pan. A couple of people have noted that more protein would be good. Maybe some hummus after cooking? It doesn’t have a strong flavour
Hi Judy – Glad to hear you enjoyed the pasta. Great suggestion to add thyme and extra protein to the recipe.
Could this be made adding chicken for a boost of protein? I have made recipes where you sauté first and some where you put it in uncooked.
Hi Brandi – Sure, you can add chicken. Cut in small pieces and add along with pasta to pressure cook. Hope you enjoy it!
Can this recipe be doubled in the instant pot. Just wanted to make sure there is enough room. I have the 6qt. Thank you!
There would be room but you might need a little extra liquid as the level of pasta would be higher.
Hi Carole – yes, this recipe can be doubled in a 6qt instant pot. Hope you enjoy the pasta!
This was soo good! I messed up the pressure cooking time so the spaghetti got stuck to the bottom but even with that little mishap, this was DELICIOUS. Thank you!!
Hello, Can i substitute it with broccoli and can i add water instead of broth? Thanks.
Hi Krishna – You can use broccoli, however I would add it after pressure cooking the spaghetti. Then cover with the lid and let the pasta with broccoli rest for 5 minutes. Water will be fine too in place of broth. Hope you enjoy the pasta.
Creamy looking Pasta. Love the pic in the instant pot.