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.
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
- It's 8 Oz. of Mushrooms.
- Prepare 3 cloves of garlic.
- You need 8 Oz. of Pasta.
- You need 1/2 tsp. of Salt (to taste).
- It's 1/2 tsp. of Black pepper (to taste).
- You need 1 1/2 cups of heavy cream.
- It's 1 1/2-2 cups of parmesan.
- It's 1 1/2 of Tbl. Butter (or oil).
- 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
- 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..
- Clean and chop garlic.
- Set the IP to saute.
- Add butter to IP.
- Add garlic to butter once it melts, stir for a minute.
- Add mushrooms and stir.
- Stir and cook until done to your liking, i like them just cooked, almost impossible, due to steam to get a picture.
- 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..
- Add cream, about best we have available here.
- Stir to blend.
- Add salt and pepper, and stir.
- 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..
- Then press the pasta down as best you can to cover them with liquid..
- Set to pressure cook as follows; 6 minutes el dente, 7 minutes normal, 8 minutes soft. I like 6, the wife 8, we compromised 😊.
- When time is done, hit cancel (turn off warming), let sit 1-2 minutes (no longer). Quick release remaining pressure.
- Optional peas - If you choose to add green peas, add them now..
- Optional peas - Stir them in..
- 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..
- After wait, add parmesan to pot.
- Stir until cheese melts and is completely incorporated..
- 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!