This Creamy Instant Pot Mushroom Pasta Practically Makes Itself
We don’t know about you, but creamy pastas have been on repeat in our kitchens these days. We can’t help but crave the comfort of carbs and cheese, and this recipe is exactly what we want to eat right now: It’s rich and velvety thanks to Campbell’s® Cream of Mushroom Soup and Swanson® Chicken Broth. Not to mention that it’s packed with tender mushrooms and made cheesy with plenty of Parmesan. Oh, and it all comes together in next to no time thanks to your Instant Pot. So, yes, it’s pretty much a sure thing it will be a repeat dinner favorite.
A Decadent Pasta Dinner for Now
Cozy dinners are the best dinners right now, and this one checks off all the boxes. Better still, it comes straight from the pantry. Skip the stress of grocery shopping and let a can of Campbell’s® Cream of Mushroom Soup a carton of Swanson® Chicken Broth join forces to do the work for you. The whole thing comes together in the Instant Pot, which means you don’t have to dirty multiple pots and pans, and that dinner is ready in a flash. It’s an easy, comforting meal, and it’s exactly what we all deserve.
If You Can’t Find…
- Cremini mushrooms, try white mushrooms.
- Parmesan cheese, try Pecorino Romano cheese.
- Dry linguine, try dry spaghetti or fettuccine.
Creamy Instant Pot Mushroom Pasta
Prep time 10 minutes
Cook time 30 minutes
Serves 4
Nutritional Info
Ingredients
- 8 ounces
cremini mushrooms
- 2 cloves
garlic
- 2 tablespoons
fresh parsley leaves
- 2 ounces
Parmesan cheese, grated
- 3 tablespoons
unsalted butter
- 1/4 teaspoon
kosher salt
- 8 ounces
dry linguine
- 1/4 teaspoon
red pepper flakes (optional)
- 3 cups
Swanson® Chicken Broth, divided
- 1 (10.5-ounce) can
Instructions
Slice 8 ounces cremini mushrooms 1/4-inch thick. Finely chop 3 cloves garlic and 2 tablespoons fresh parsley leaves. Grate 2 ounces Parmesan cheese (about 1/2 cup).
Turn an electric pressure cooker on to saute. Once heated, melt 3 tablespoons unsalted butter and add the mushrooms and 1/4 teaspoon kosher salt. Cook until the mushrooms are brown and tender, about 5 minutes. Add the garlic and 1/4 teaspoon red pepper flakes, if using, and saute for 1 minute more.
Turn off the saute function and add 1/2 cup Swanson® Chicken Broth to the pot. Scrape the bottom of the pot to remove any stuck on bits. Add 1 (10.5-ounce) can Campbell’s® Cream of Mushroom Soup and whisk to combine.
Break 8 ounces dry linguine in half and spread them in one or two layers over the mushroom mixture. Do not stir from this point on. Pour the remaining 2 1/2 cups chicken broth over the pasta. Remember — no stirring here. Set the pressure cooker to cook on HIGH pressure for 8 minutes. The cooker should take between 7 and 10 minutes to come up to pressure. Open the pressure release valve (quick release) as soon as the 8 minute cook time is up.
Open the pressure cooker and stir to combine the linguine with the sauce. Turn off the pressure cooker and remove the insert from the pressure cooker. Serve immediately with Parmesan cheese and parsley.