Instant Pot Mushroom Pasta
You have to try this instant pot recipe!
Servings: 4
Calories: 522kcal
Ingredients
- 8 oz mushrooms
- 1 lb pasta
- 4-5 cups beef or vegetable broth
- 3 Tablespoons sundried tomato paste
- 1/2 cup milk
- 1/2 cup Parmesan cheese plus more for garnish
- Parsley optional garnish
- Salt and pepper to taste
Instructions
- 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.
Nutrition
Calories: 522kcal | Carbohydrates: 93g | Protein: 23g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1172mg | Potassium: 613mg | Fiber: 5g | Sugar: 9g | Vitamin A: 680IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 2mg