Easiest Way to Cook Perfect Mushroom Alfredo Instant Pot IP

Delicious, fresh and tasty.



Mushroom Alfredo Instant Pot IP. Chicken Fettuccini is a favorite at our house and I'm so excited that I can now make it super quick! Using the Instant Pot cuts the cooking time by more than half and the best part is I only dirty one stinkin' pot. I'm tellin' you this Instant Pot thing is a game changer, especially for this Instant Pot Chicken Fettuccini Alfredo.

Mushroom Alfredo Instant Pot IP In my opinion it is easier to eat when they are a bit shorter anyway. This Instant Pot Mushroom Pasta is perfect for Meatless Mondays. It's easy, inexpensive, filling, and delicious. You can cook Mushroom Alfredo Instant Pot IP using 9 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Mushroom Alfredo Instant Pot IP

  1. It's 8 Oz. of Mushrooms.
  2. Prepare 3 cloves of garlic.
  3. You need 8 Oz. of Pasta.
  4. You need 1/2 tsp. of Salt (to taste).
  5. It's 1/2 tsp. of Black pepper (to taste).
  6. You need 1 1/2 cups of heavy cream.
  7. It's 1 1/2-2 cups of parmesan.
  8. It's 1 1/2 of Tbl. Butter (or oil).
  9. It's 1/2 cup of frozen peas (optional).

That's why it's a staple on our dinner menu and one of my favorite Instant Pot recipes. Since I grind up the mushrooms, even my meat eating teenage boys find this dish satisfying. Great recipe for Mushroom Alfredo Instant Pot IP. Well, I was feeling some Alfredo, but not a huge fan of chicken Alfredo.

Mushroom Alfredo Instant Pot IP instructions

  1. Today I am using baby bellows but button I use also. Slice them, how you like. These will also give the final product a light brown color, use button mushrooms to reduce that affect..
  2. Clean and chop garlic.
  3. Set the IP to saute.
  4. Add butter to IP.
  5. Add garlic to butter once it melts, stir for a minute.
  6. Add mushrooms and stir.
  7. Stir and cook until done to your liking, i like them just cooked, almost impossible, due to steam to get a picture.
  8. Add broth, this is what I use. This does give the final product a slight brown instead of white color. Use water if you don't like that..
  9. Add cream, about best we have available here.
  10. Stir to blend.
  11. Add salt and pepper, and stir.
  12. Break pasta in half, and drop it in randomly. I found this stops then from sticking together, which happens if you drop them in all in a bunch..
  13. Then press the pasta down as best you can to cover them with liquid..
  14. Set to pressure cook as follows; 6 minutes el dente, 7 minutes normal, 8 minutes soft. I like 6, the wife 8, we compromised 😊.
  15. When time is done, hit cancel (turn off warming), let sit 1-2 minutes (no longer). Quick release remaining pressure.
  16. Optional peas - If you choose to add green peas, add them now..
  17. Optional peas - Stir them in..
  18. Give a quick store and then put the lid back on, you do not need to seal it, we are just letting it sit for 3 minutes, do not skip this step, even if NOT using peas! You will have problems with melting your cheese if you do..
  19. After wait, add parmesan to pot.
  20. Stir until cheese melts and is completely incorporated..
  21. Serve..

So checking out a number of recipes, but not a one like I wanted, I came up with this one. I also like the added texture peas give it, but those are. The recipe makes a big batch of leftovers for meal prep, and it's freezer friendly too! This rich, creamy & dreamy meal is picky eater and kid friendly- making this meal a no-brainer! Watch how easy it is to make Alfredo in your Instant Pot in this video!