Instant Pot Pasta with Spinach and Mushrooms
Instant pot pasta with spinach and mushrooms is one of the one-pot recipes perfect for busy families. If you are looking for an easy weeknight dinner recipe, this pressure cooker pasta is it!
Servings: 2
Calories: 731
Ingredients
- 1 tablespoon Oil , see note 1
- 1 Small Onion
- 6 ounces Button Mushrooms , see note 2
- 3 Garlic Cloves , minced
- 1 tablespoon Worcestershire Sauce see note 3
- 2½ cups Vegetable Broth , see note 5
- 6 ounces Short-Shaped Pasta (180 grams)
- ½ cup Pitted Green Olives , see note 4
- 1 tablespoon dried oregano
- A Pinch of black pepper
- A Pinch of Salt , generous
- ½ cup Half and Half (120 ml)
- ½ cup Sweet Corn
- 3 Handfuls Fresh Spinach
- 1/3 cup Parmesan Cheese (25 grams)
Recommended Products
- My Favorite Instant Pot
Instructions
- Pour oil into the stainless-steel insert. Turn on the SAUTE function. Add minced onion and quartered mushrooms. Saute these for about 3 minutes, stirring occasionally. Add minced garlic and stir for a minute so that the garlic does not burn but has time to release its flavor.
- Then add Worcestershire sauce, olives, stock, pasta, oregano, black pepper and salt. Mix well. Push down the pasta with a spatula (they will not to be completely submerged as there is not that much liquid but make sure they are evenly distributed in the pot).
- Close with a lid and lock it into its position. Press MANUAL (or PRESSURE COOKING) and set the timer according to this formula: check pasta packaging for cooking time. Divide this time by two and subtract 2 minutes (see note 6).
- When the cooking cycle is finished, release the pressure manually. Remove the lid and press SAUTE again. Pour in half and half and cook until the sauce thickens a bit (note that even though it will still look quite thin, it will thicken, once cooling down).
- At last, stir in sweet corn, spinach and Parmesan cheese and remove the insert from the pot (to stop it from cooking).
- Enjoy!
Video
Notes
- Oil - you can use either sunflower or vegetable or olive oil.
- Button mushrooms - use either white or brown.
- If you don’t have Worcestershire on hand, you can use soy sauce instead.
- Green olives can be substituted with black olives or omitted completely.
- Use either chicken stock/broth or vegetable broth. Stock cubes diluted in water will also work well.
- The cooking time for pasta will depend from brand to brand so you might need to adjust the pressure cooking time.
- If the packaging says 10 minutes cooking time, then you should set the timer to (10:2)-2 = 3 minutes.
- Half and half (US) = single cream (UK).
- This recipe was developed for a 6-quart/6-liter instant pot pressure cooker.
- The overall cooking time does not include time needed for the pot to come to pressure. Count with extra 10 minutes.
- Be extremely careful when releasing the pressure manually.
- For more tips, substitutions and detailed information or if in doubt, I recommend reading the full post.
Nutrition Facts
Instant Pot Pasta with Spinach and Mushrooms
Amount per Serving
Calories
731
% Daily Value*
Fat
29
g
45
%
Saturated Fat
11
g
69
%
Cholesterol
42
mg
14
%
Potassium
1069
mg
31
%
Carbohydrates
93
g
31
%
Fiber
8
g
33
%
Sugar
11
g
12
%
Protein
29
g
58
%
Vitamin A
5557
IU
111
%
Vitamin C
22
mg
27
%
Calcium
544
mg
54
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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