This Instant Pot Mushroom Pasta is perfect for Meatless Mondays. It’s easy, inexpensive, filling, and delicious. That’s why it’s a staple on our dinner menu and one of my favorite Instant Pot recipes.
Since I grind up the mushrooms, even my meat eating teenage boys find this dish satisfying. I guess since it looks more like a hamburger pasta dish, they don’t think of it as vegetarian, which is usually a term they associate with salads that don’t appease their voracious appetites.
You could make this Instant Pot Mushroom Pasta with sliced mushrooms, if you prefer. It looks a little prettier, but it all tastes delicious!
How to Make Instant Pot Mushroom Pasta
If you’re familiar with my blog, you know I don’t like complicated recipes. I don’t have time or energy for those! This recipe is just as easy as all my others, like my Instant Pot Tomato Feta Pasta, so you can spend more time enjoying your family dinner conversation and less time slaving away in the kitchen.
Step 1 – Prepare the Mushrooms
The mushrooms are going to take the place of meat in this entree so we want them chopped into very small pieces, so they look almost like ground beef. The fastest and easiest way to do this is to put them in a food processor.
Step 2 – Cook the Mushrooms and Pasta
Place the mushroom pieces and uncooked pasta in the Instant Pot. Cover them with vegetable broth.
Cook on the Soup setting for 10 minutes. Then quick release.
Step 3 – Add Remaining Ingredients
Next, stir in the sundried tomatoes, milk, and parmesan. Add salt and pepper (I use red pepper flakes instead of black pepper for extra zing) to taste.
Make sure you mix it well to combine all the ingredients.
Serve with an extra dash of parmesan and a sprinkle of chopped parsley. If you like mushrooms, you should check out my recipe for Grilled Stuffed Mushrooms with Cream Cheese.
Instant Pot Mushroom Pasta Recipe
Here’s a printable version of the recipe.
Instant Pot Mushroom Pasta
- 8 oz mushrooms
- 1 lb pasta
- 4-5 cups beef or vegetable broth
- 3 Tablespoons sundried tomatoes
- 1/2 cup milk
- 1/2 cup Parmesan cheese plus more for garnish
- Parsley optional garnish
- Salt and pepper to taste
- Place the mushrooms in a food processor and grind until they are in small pieces.
- Place the mushrooms in your instant pot and add the uncooked pasta.
- Add in the vegetable broth – roughly double the amount to your pasta, and cover the IP.
- Select the soup setting and cook on high pressure for 5 minutes. Allow a 5-minute pressure release, then quick release. Once the steam is completely let out, remove the lid.
- Stir in the sundried tomatoes, milk and parmesan. Taste and adjust with salt and pepper (I prefer red pepper flakes instead of black pepper for this recipe).
- Serve with an additional sprinkle of parmesan and chopped parsley.
I hope your family loves this Instant Pot Mushroom Pasta as much as we do!
More Instant Pot Resources
Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.
17 thoughts on “Instant Pot Mushroom Pasta”
This say medium pressure on soup setting on instant pot? But as far I know instant pot only have high and low pressure. So this recipe use high or low pressure? Let me know because I want try this recipe out this weekend.
High pressure! Mine doesn’t have medium either. Not sure what I was doing when I wrote up the recipe that I wrote it as medium. Changing it now to prevent others’ confusion. Thanks for asking!
Fab thanks! Now just need buy mushrooms and sundried tomatoes try out this weekend.
Lol many of us make silly mistake for no reason 🙂
I tried it last night and it really good and hard stop myself eating it all!
I am not crazy about the texture of pasta in the instant pot. Have you adapted this recipe to stove top? I am thinking …cook the mushrooms, add the tomatoes add some spinach then add pasta and broth bring to a simmer and cover until pasta is tender. add milk and cheese. Does that sound like it would be close?
I haven’t made it stovetop but it would be easy to adapt. I’d wait to add the sun-dried tomatoes and spinach until after the pasta is cooked (I love the idea of adding fresh spinach!). Stir in, then add the milk and cheese. You could add them earlier, as you suggested, but the spinach will be much more wilted and the tomatoes may also get mushy.
Do I have to process the mushrooms or can I just use sliced mushrooms?
You can absolutely use canned mushrooms instead! Replace the 8 ounces of fresh mushrooms with 4 ounces of canned, sliced mushrooms. Just make sure to drain the mushrooms first before adding them to the pot.
Are these canned or fresh mushrooms?
I use fresh mushrooms. You can probably substitute canned mushrooms (drain them before processing). The texture and flavor will be a little different, but still tasty.
Could you do this with spaghetti type pasta?
You can! Just use the thicker spaghetti (not the angel hair or thin) so that the pasta doesn’t overcook.
Excellent! Flavors are great and pasta was perfectly cooked. (I used DeLallo Whole Wheat penne). THANK YOU! Also added some spinach along with the milk and cheese, letting it wilt. Excellent.
Can see this could easily be halved for the Mini. Would it be OK to share it to the group looking for recipes for the mini?
Hi Monica, I love your idea of adding spinach! And yes, please feel free to share with whomever you want. I don’t have a mini (yet) so I haven’t experimented with adapting the recipes for it.
Just made this last night and it was excellent! I really thought that there wouldn’t be enough mushrooms for the amount of pasta, but I followed the instructions and used the 8oz mushrooms, 16 oz pasta and 4 c broth and it was perfect. I used beef broth and only 2 Tbsp of the sundried tomato paste. It was SO easy too! Thank you for the recipe!
How would the time and liquid change if I wanted to use whole wheat pasta?
I did notice that when doing a quick release my Instant Pot spit tons of water out (after initially releasing steam). Is this due to the fact that I was pressure cooking mushrooms? Common for pasta dishes? Or should this not be happening? This is the first recipe I have made in the Instant Pot that required Quick Release right away (without first doing a Natural release).
Looks yummy! Have you ever made this with diced tomatoes instead of sun dried?
Actually, my vegetarian daughter prefers it that way! It has a different flavor, but just as good. A fresh Roma tomato, diced, works the best. If you use a can of diced tomatoes (we’ve done this too), use less broth.