Instant Pot Creamy Chicken and Mushroom Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the Instant Pot on the highest sauté setting. When the display reads 'HOT,' add the butter and 1 tablespoon olive oil.

Add the chicken and mushrooms and cook, stirring occasionally, until the chicken is no longer pink on the outside and the mushrooms have released a good amount of liquid. This will take up to 10 minutes. Move the chicken and mushrooms to a bowl and pour out any cooking liquid into a measuring cup. You should have about ½ cup of liquid.

Add 1 teaspoon olive oil to the pot and sauté the onions for a few minutes until they are lightly browned.

Add the garlic, rosemary, thyme, salt, black pepper, and red pepper flakes. Cook for just another minute until the garlic is fragrant.

Add back the reserved mushroom liquid to deglaze the bottom of the pot. If you don’t have ½ cup, add enough chicken broth to make up the difference. Make sure to scrape up any stuck-on browned bits from the bottom of the pot during this step to avoid getting a 'BURN' warning later.

Add the uncooked pasta and spread it out evenly without stirring up the bottom.

Add the remaining chicken broth (this should bring the total liquid to 4 cups).

Return the chicken and mushrooms, along with any accumulated juices, over the top and spread them out evenly without stirring.

Place a brick of cream cheese on top – no stirring.

Lock and seal the lid and cook on manual/high for 5 minutes followed by a quick pressure release.

Add the grated parmesan, heavy cream, and fresh parsley and stir until all the cheeses have melted into the sauce. Give it a taste test and add salt/pepper if needed.

Cover the pot loosely for 10-15 minutes to let the sauce absorb and thicken.

Serve with optional toppings (shredded parmesan and fresh parsley) and ENJOY!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens