Instant Pot Mushroom Pasta

Rich tasting zest covered fresh parmesan cheese smothering succulent noodles in an easy to follow recipe that is fun to make. The anticipation of the combination of flavors during the preparation of a delicious meal like this is one of my favorite parts of the cooking process. My favorite thing to do is to drink in the pleasant aromas and appreciate the complex flavor profile of a well prepared meal. Mushroom slivers gently providing earth tones in a sophisticated harmony of sensations as the zest of lemon tantalizes the taste while the crisp notes of fresh parmesan finish out the experience with whispers of fruity and nutty expressions that beg for a glass of white wine.  I recommend this for a nice mid day lunch with the vino optional but highly recommended. 

Watch this visually delicious video for a short demonstration of just how easy the instructions below are to follow. Also take a look at the suggested presentation for your consideration, in the event you are planning something that requires a bit of dress up. Like or share this or any of the recipes from my growing catalogue. Working everyday to provide meal suggestions that meet the eatfoodlicious criteria and hope you decide to follow or subscribe. This recipe demonstrates how user friendly the IP is at making vegetable broth infused noodles, that taste so delicious, you may never prepare pasta noodles with out the pressure cooker again.

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Ingredients

Set to sauté high. Add oil, 2 tbsp butter and wait for 1 minute or until the butter has completely melted.

Add mushrooms and cook for 5-6 minutes or until brown/caramelized.

Season with salt & pepper. Press the cancel button. Remove the mushrooms and place them in a bowl/plate. Set aside until ready to use.

Break the noodles in half. Place half of the spaghetti noodles on the bottom. Then layer the second half of the noodles the opposite direction (perpendicular). [I used pot size spaghetti noodles]

Pour the broth in the cooker. Use a wooden spoon/tongs to gently move the noodles around (this will prevent them from sticking together). Make sure that the noodles are submerged in the liquid.

Place the lid on. Pressure cook on high for 5 minutes with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. Use tongs and mix the noodles well (this will help to loosen the noodles).

Add cheese, heavy whipping cream, lemon juice, lemon zest, 2 tbsp butter and mix until everything is well combined.

Add cooked mushrooms & parsley.

Mix well

Transfer a balnanced portion of the pasta to a plate. Sprinkle with more Parmesan cheese. Season with salt & pepper (to taste). Garnish with parsley.

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Instant Pot Mushroom Pasta

Moist tender noodles and mushrooms provide an all natural sauce of flavor in this simply easy to follow recipe.
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 1 lb spaghetti noodles
  • 1 lb mushrooms
  • 4 cups low-sodium vegetable broth
  • ½ cup freshly grated parmesan cheese
  • ½ cup heavy whipping cream
  • ¼ cup fresh parsley chopped
  • 4 tbsp (divided) butter
  • 2 tbsp olive oil
  • 2 tbsp lemon juice about half
  • ½ tsp lemon zest
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Clean, remove the stem and slice the mushrooms.
  • Set to sauté high. Add oil, 2 tbsp butter and wait for 1 minute or until the butter has completely melted.
  • Add mushrooms and cook for 5-6 minutes or until brown/caramelized. Add salt & pepper. Press the cancel button. Remove the mushrooms and place them in a bowl/plate. Set aside until ready to use.
  • Break the noodles in half. Place half of the spaghetti noodles on the bottom. Then layer the second half of the noodles the opposite direction (perpendicular). [I used pot size spaghetti noodles]
  • Pour the broth in the cooker. Use a wooden spoon/tongs to gently move the noodles around (this will prevent them from sticking together). Make sure that the noodles are submerged in the liquid.
  • Place the lid on. Pressure cook on high for 5 minutes with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. Use tongs and mix the noodles well (this will help to loosen the noodles).
  • Add cheese, heavy whipping cream, lemon juice, lemon zest, 2 tbsp butter and mix until everything is well combined. Add cooked mushrooms, parsley and mix.
  • Transfer a balanced portion of the pasta to a plate. Sprinkle with more Parmesan cheese. Season with salt & pepper (to taste). Garnish with parsley.

Serve immediately and enjoy!

    Video

    Keyword best instant pot mushroom pasta recipe, easy instant pot mushroom pasta recipe, instant pot mushroom pasta, pressure cook mushroom pasta recipe
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