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.
Course Main
Cuisine American
Keyword creamy mushroom pasta, Fusilli Pasta, Instant Pot creamy pasta, Instant Pot Mushroom pasta, Instant Pot pasta recipes, mushrooms, Pasta, Pasta Recipes, Pressure Cooking
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 432kcal
Ingredients
2tablespoonsolive oil
1oz.butter28 grams, salted
½large onionfinely diced
10oz.white button mushrooms300 grams, sliced (or Cremini or Swiss Brown)
¼cupwhite wineSauv Blanc, or equal amount of stock if you need to omit
3clovesgarlicfinely diced
½teaspoonpepper
3cupsfusilli pasta8 oz. / 250 grams
1tablespoonWorcestershire sauceuse soy sauce for a vegetarian option
2cupsvegetable stock500 ml
To finish:
½cupCheddar cheeseor Parmesan, grated
½cupsour cream
2tablespoonschopped 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.