- LC
- LF
Instant Pot Mushroom Pasta
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.
Ingredients
Instructions
- Step 1
Place the mushrooms in a food processor and grind until they are in small pieces.
- Step 2
Place the mushrooms in your instant pot and add the uncooked pasta.
- Step 3
Add in the vegetable broth - roughly double the amount to your pasta, and cover the IP.
- Step 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.
- Step 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).
- Step 6
Serve with an additional sprinkle of parmesan and chopped parsley.
Tips & Tricks
Per serving
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