Instant Pot Creamy Mushroom Pasta

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!

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.