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.

---

this …

INSTANT POT MUSHROOM PASTA OVERVIEW

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.

• 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. 

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.

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.

• 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.

---

Print

---

CREAMY MUSHROOM PASTA FAQS