In partnership withCampbell's®

This Creamy Instant Pot Mushroom Pasta Practically Makes Itself

published May 20, 2020
Creamy Instant Pot Mushroom Pasta
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Credit: Photo: Christopher Simpson; Food Styling: Judy Kim

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.

Credit: Photo: Christopher Simpson; Food Styling: Judy Kim

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.

Credit: Photo: Christopher Simpson; Food Styling: Judy Kim

If You Can’t Find…

  • Cremini mushrooms, try white mushrooms.
  • Parmesan cheese, try Pecorino Romano cheese.
  • Dry linguine, try dry spaghetti or fettuccine.
Credit: Photo: Christopher Simpson; Food Styling: Judy Kim

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

    Campbell’s® Cream of Mushroom Soup

Instructions

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.