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+ servings
4.3 from 10 votes
Instant Pot Mushroom Pasta
Prep Time
5 mins
Cook Time
10 mins
Total Time
17 mins

You have to try this instant pot recipe!

Course: Dinner
Cuisine: American
Keyword: creamy chicken mushroom pasta, easy dinner, instant pot
Servings: 4
Calories: 522 kcal
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 high 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.
Nutrition Facts
Instant Pot Mushroom Pasta
Amount Per Serving
Calories 522 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 1172mg51%
Potassium 613mg18%
Carbohydrates 93g31%
Fiber 5g21%
Sugar 9g10%
Protein 23g46%
Vitamin A 680IU14%
Vitamin C 3mg4%
Calcium 210mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.