Instant Pot Creamy Garlic Mushroom Pasta

Inspired by a mushroom stroganoff recipe, this creamy, cheesy and garlicky Instant Pot mushroom pasta is super comforting and delicious. Easy to make and you will be asking for seconds. Enjoy this creamy mushroom pasta with a glass of white wine and a side of green salad.

Instant Pot Mushroom Pasta

This Instant Pot creamy pasta is made with fusilli, mushrooms, garlic, cheese and sour cream. It's a comforting one-pot dish that everyone will love. And did we mention how easy it is to make? Super easy!

This dish is vegetarian-friendly, satiating and full of flavor. It can be made with any kind of pasta but fusilli is great for holding onto that creamy, garlicky mushroom sauce between the spirals.

What To Serve With Creamy Mushroom Pasta

As with most pasta recipes, this one is a great standalone dish but there are a few side dishes that go well with this garlic mushroom pasta.

• A crisp, fresh green salad will lighten up the meal. You can use any lettuce but some arugula, baby spinach or other darker green leaves will add more nutrients. Red bell peppers and sweet cherry tomatoes would go well for a little sweetness in the salad. 
• Steamed or grilled broccoli, asparagus, Brussels sprouts or zucchini would go well as a side dish. You can also pre-cook some of greens and stir them into the pasta. 
• If you want extra protein, you can also serve this mushroom pasta as a side dish to some grilled chicken, steak or fish. For a vegetarian option, stir in some cooked peas, chickpeas or lentils, or serve grilled plant-based sausage or tofu on the side. 

Ingredients For Mushroom Pasta

• Mushrooms: Cremini (baby bella) mushrooms or Swiss Brown will give you more flavor and darker color. White button mushrooms work perfectly well as well, although they are a little more water and bland in comparison. 
• Pasta: You can use penne, rigatoni, or large shells but fusilli pasta is great here as the sauce sticks to the spirals giving you plenty of flavor and sauce in each mouthful. 
• Flavors:  Cooked onions and garlic will give you lots of sweet, umami flavors and aromas, Worcestershire sauce (replace with soy sauce for a vegetarian option) and veggie stock will give you plenty of savory, salty flavors. Using wine will give more depth and a little acidity but is not super essential if you don't have any on hand. 
• Creaminess: Butter, sour cream and cheese will all add to the creaminess of the pasta as well as the starch from the cooking broth. Sour cream also adds a little tang, which cuts through the richness of the pasta. 

How To Make Mushroom Pasta In Instant Pot

You will find the full recipe with ingredients and nutritional breakdown in the recipe card below. Here are some handy step-by-step photos for how to make creamy mushroom pasta in the Instant Pot. You can use a 6-quart or 8-quart Instant Pot for this dish.

• Step 1. Turn the Saute function. Press it multiple times until the display changes to More mode (hotter setting). Add the olive oil and butter.
• Step 2. Add the onions and cook on Saute for 2 minutes, stirring halfway.
• Step 3. Add the mushrooms and stir through. Cook for 5-6 minutes until both onions and mushrooms are slightly golden and softened and most of the released liquid has evaporated.
• Step 4. Pour in the wine (if using), add garlic and pepper, Worcestershire sauce and stir through. Press Cancel to stop the Saute function.

• Step 5. Now, add the pasta and pour in the vegetable stock. Stir everything through making sure to submerge most of the pasta in the stock.
• Step 6. Secure and lock the lid. Set to Pressure Cooke for 4 minutes on High Pressure. It will take about 6-7 minutes for the pressure to build up.

• Step 7. Once the timer is done, manually quick release the pressure. Open the lid and stir the pasta. Most of the liquid would have been absorbed but there will still be some on the bottom that will incorporate into the sauce.
• Step 8. Add the cheese, sour cream and most of the parsley. Stir through and cover the Instant Pot with a regular lid.

• Step 9. Let it stand for 2-3 minutes, during which the sauce will thicken and some will absorb into the pasta. Taste for salt and add more if you wish too but it should be well seasoned from the stock and the cheese.

Serve with extra parsley and pepper on top.

Prep Tip

You can dice the onions and mushrooms a day in advance and refrigerate them in an airtight container until you’re ready to cook. Using minced garlic and pre-shredded cheese will also speed up the prep time.

How To Store Creamy Pasta

• To Store. Refrigerate creamy mushroom pasta in an airtight storage container for up to 3 days. If unmixed with sour cream and cheese, it can be stored for longer, up to 5 days. Reheat and add the cream and cheese before serving. 
• To Reheat. Gently reheat leftovers in a pot on the stovetop over medium-low heat or on a Saute setting in the Instant Pot. You can also reheat it in a microwave. Add a splash of water to thin out the sauce if needed.
• To Freeze. Generally, cream-based pasta sauces don't do well in the freezer. Store the cooked mushroom pasta in an airtight freezer-safe storage container without adding the cheese or sour cream for up to 3 months. Let thaw overnight in the refrigerator before reheating and then add the cream and cheese to finish the dish.

Popular Instant Pot Pasta Recipes

• Instant Pot Pumpkin Pasta Bake
• Instant Pot Creamy Sausage Pasta (5-Ingredients Only!)
• Instant Pot Tuscan Chicken Pasta
• Instant Pot Creamy Pasta Recipes

Full Recipe

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let us know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Rate This Recipe

5 from 6 votes

Creamy Instant Pot Garlic Mushroom Pasta

Creamy Instant Pot Garlic Mushroom Pasta is a simple, one-pot vegetarian weeknight dinner that is hearty, flavorful and comforting. You can make this pasta dish on a stovetop and turn it into a vegan version. 

Print Recipe Pin Recipe

Prep Time15 minutes mins

Cook Time20 minutes mins

Servings: 4

Calories: 432kcal

Ingredients

• 2 tablespoons olive oil
• 1 oz. butter 28 grams, salted
• ½ large onion finely diced
• 10 oz. white button mushrooms 300 grams, sliced (or Cremini or Swiss Brown)
• ¼ cup white wine Sauv Blanc, or equal amount of stock if you need to omit
• 3 cloves garlic finely diced
• ½ teaspoon pepper
• 3 cups fusilli pasta 8 oz. / 250 grams
• 1 tablespoon Worcestershire sauce use soy sauce for a vegetarian option
• 2 cups vegetable stock 500 ml

To finish:

• ½ cup Cheddar cheese or Parmesan, grated
• ½ cup sour cream
• 2 tablespoons chopped parsley
• Extra salt and pepper to taste

Instructions

• Turn the Saute function. Press it multiple times until the display changes to More mode (hotter setting).
• Add the olive oil, butter, and onions. Cook on Saute for 2 minutes, stirring halfway. Then add the mushrooms and stir through. Cook for 5-6 minutes until both are slightly golden and softened.
• Pour in the wine (if using), add garlic and pepper, Worcestershire sauce and stir through. Press Cancel to stop the Saute function.
• Now, add the pasta and pour in the vegetable stock. Stir everything through making sure to submerge most of the pasta in the stock.
• Secure and lock the lid. Set to Pressure Cooke for 4 minutes on High Pressure. It will take about 6-7 minutes for the pressure to build up.
• Once the timer is done, manually quick release the pressure. Open the lid and stir the pasta. Most of the liquid would have been absorbed but there will still be some on the bottom that will incorporate into the sauce.
• Add the cheese, sour cream and most of the parsley. Stir through and cover the Instant Pot with a regular lid. Let it stand for 2-3 minutes, during which the sauce will thicken and some will absorb into the pasta. Taste for salt and add more if you wish too but it should be well seasoned from the stock and the cheese.
• Serve with extra parsley and pepper on top.

Notes

See FAQs below for extra info.

Nutrition

Calories: 432kcal | Carbohydrates: 42g | Protein: 12g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 682mg | Potassium: 458mg | Fiber: 3g | Sugar: 6g | Vitamin A: 922IU | Vitamin C: 7mg | Calcium: 159mg | Iron: 2mg

CourseMain

CuisineAmerican

Keywordcreamy mushroom pasta, Fusilli Pasta, Instant Pot creamy pasta, Instant Pot Mushroom pasta, Instant Pot pasta recipes, mushrooms, Pasta, Pasta Recipes, Pressure Cooking

Made this recipe?Mention @instantpoteats or tag #instantpoteats!

Creamy Mushroom Pasta FAQs

How long to cook pasta in the Instant Pot?

Cooking times will vary depending on pasta. A good rule of thumb is to halve the cooking time on the pasta directions on the package and subtract one minute. For example, 9 minutes on the pasta package would be 4 minutes in the Instant Pot pressure cooker.

How do I make vegan creamy mushroom pasta?

Cook the mushrooms and pasta as described but using a vegan butter substitute. While cooking, make creamy cheese like this or by using another recipe. Stir this sauce into the finished pasta. Alternatively, use plant-based sour cream or yogurt and vegan cheese or nutritional yeast flakes. 

What wine to serve with this creamy mushroom pasta dish?

Most white wines will pair well with a creamy pasta dish but full-body whites are best suited to take on the rich sauce. Chardonnay is great, as is Viognier, Marsanne and Roussanne. We used some Sauvignon Blanc in the sauce, and that went really well with the final dish. Light red like Pinot Noir will also be a great companion to this dish.

How do I cook this pasta on a stovetop?

1. Cook the pasta according to the packet instructions but add 2 cubes of vegetable stock to the water for extra flavor. 

2. Make the Sauce: Heat oil and butter in a large skillet over medium heat. Saute onions and mushrooms until mushrooms release all of their liquid and it cooks off, about 10 minutes. Add the wine, Worcestershire sauce, garlic and pepper cook it off for another minute or so. Set aside.

3. Drain the pasta but reserve some of the cooking liquid. Add the pasta and about ¼ cup of the cooking liquid to the skillet with the mushrooms. Stir in the cheese and sour cream and stir over medium-low heat until cheese has melted into the sauce. Add another splash of the pasta broth if you need to thin it out Taste for salt and pepper and finish the chopped parsley.