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Instant Pot Mushroom Pasta
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5 from 1 vote

Instant Pot Mushroom Pasta

Instant Pot Mushroom Pasta with peas is a creamy delicious quick 30 mins meal. Add more cream or cheese to jazz it up.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 284kcal
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • Instant Pot 6 Qz


  • 2 tbsp Olive Oil
  • 8 oz Button Mushroom
  • ½ cup Peas
  • 1 Onion chopped finely
  • 4 pods Garlic chopped
  • ½ tso Black Pepper powder
  • Salt
  • 1.5 cups Water
  • 8 oz Spaghetti
  • ½ cup Fresh Cream
  • ¼ cup Fresh Basil or Parsley

Optional Add ons

  • ½ cup Parmesan Cheese
  • ¼ cup Heavy Cream
  • 1 tsp Red Chili Flakes


Cook Mushroom and Peas

  • Switch on the Instant Pot in saute mode. Wait for a min and add 1 tbsp of Olive oil. Once it's hot add 8 oz sliced button mushrooms and then add ½ cup of fresh peas.
  • Saute them for 5 mins or till the mushroom shrinks and gets cooked. Remove them from the Instant Pot and set them aside.

Cook the Pasta

  • In the Instant Pot another 1 tbsp of oil. Add 1 finely chopped onion and chopped garlic. Saute till the onions are cooked soft.
  • Now add the salt and black pepper powder. Combine everything togther.
  • Next, add 1.5 cups of water. Deglaze the pot once. Next, add in 8 oz spaghetti. I am using whole wheat spaghetti. You may break them into half and arrange them in a crisis cross fashion.
  • Press the spaghetti gently so that it touches the water and is slightly wet. Close the Instant Pot and set 5 mins in high pressure. Make sure you move the pressure knob to the sealing position.
  • After 5 mins do a quick release and open the Instant Pot. Use a tong and gently fluff the cooked spaghetti. You might still see a little water in the Instant Pot at this stage. But don't worry it will eventually go away. Press saute mode and start cooking.

Mushroom Peas Pasta

  • Add the cooked mushrooms and peas. If using frozen peas. Use can add them directly now. Combine everything together.
  • Now add ½ cup of fresh cream. Mix once and cook for 3 mins and then switch off the Instant Pot. Tear and add some fresh basil leaves.
  • Keep the Instant Pot closed for 15 mins. After 15 mins open and fluff the spaghetti. The water is now completely evaporated and then spaghetti looks fluffy. Mushroom Peas pasta is now ready.



Calories: 284kcal | Carbohydrates: 39.1g | Protein: 10.4g | Fat: 10.3g | Saturated Fat: 2.3g | Cholesterol: 47mg | Sodium: 71mg | Potassium: 387mg | Fiber: 2.4g | Sugar: 3.6g | Calcium: 31mg | Iron: 4mg
Keyword Instant Pot pasta, mushroom spaghetti
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