4.67 from 6 votes
Instant Pot Mushroom Pasta
Author: Wondermom Wannabe
  • 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
  1. Place the mushrooms in a food processor and grind until they are in small pieces.
  2. Place the mushrooms in your instant pot and add the uncooked pasta.
  3. Add in the vegetable broth - roughly double the amount to your pasta, and cover the IP.
  4. Select the soup setting and cook on medium pressure for 5 minutes. Allow a 5-minute pressure release, then quick release. Once the steam is completely let out, remove the lid.

  5. 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).
  6. Serve with an additional sprinkle of parmesan and chopped parsley.