Instant Pot chicken pasta recipes are one of my favorite easy weeknight dinner solutions. This creamy Instant Pot pasta recipe cooks in one pot (your pressure cooker) in about 30 minutes, and it is SO delicious! If you’re looking for chicken mushroom pasta Instant Pot recipes, you’ll want to save this Instant Pot chicken and mushroom pasta for sure. I developed this Instant Pot chicken pasta recipe as part of the Allrecipes Allstars Tastemakers program. You can rate, review, and photograph my recipe for Instant Pot® Creamy Pasta with Chicken Thighs and Mushrooms on Allrecipes here, or keep reading to get my step-by-step instructions and cooking tips along with the complete Instant Pot chicken pasta recipe at the end of the post.
More one pot pressure cooker pasta recipes like this Instant Pot chicken pasta:
- Instant Pot Cheesy Chicken Spaghetti
- Instant Pot Lemon Chicken Pasta
- Instant Pot Buffalo Chicken Pasta
- Instant Pot Chicken Pesto Pasta
- Instant Pot Mushroom Prosciutto Pasta
- Instant Pot Bacon, Chicken, and Ranch Pasta
- Instant Pot Creamy Chicken and Mushroom Spaghetti
- Instant Pot Penne al Pomodoro
- Instant Pot Taco Pasta (easy taco mac and cheese)
- Creamy Instant Pot Chicken Primavera Pasta
- Instant Pot Sausage Rigatoni
- Instant Pot Creamy Cajun Pasta with Sausage
- Instant Pot Cheesy Chicken and Broccoli Pasta
- Creamy Instant Pot Bacon Mac and Cheese
- Instant Pot Hearty Beef and Bean Pasta
- Creamy Instant Pot Chicken and Mushroom Pasta
- Instant Pot Tuscan-Inspired Sausage Fettuccine
- Creamy Instant Pot Chicken and Mushroom Florentine
How to make this Instant Pot chicken pasta recipe
To make this Instant Pot chicken pasta, start by selecting the Sauté function on a multi-functional electric pressure cooker (such as an Instant Pot®). Melt butter or margarine in the pot, then add cubed boneless, skinless chicken thighs, sliced mushrooms, minced garlic, rosemary, and thyme to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften (about 5 minutes). Push Cancel to end the Sauté function, and remove the chicken and mushrooms with a slotted spoon and set them aside.
Add chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add 12 ounces of linguine noodles (broken in half) to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place an 8-ounce pack of cream cheese (cubed) over the top of the chicken, still without stirring.
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to Sealing, and set the cooking time to 6 minutes at high/normal pressure for al dente pasta. If you want softer noodles, set the timer for 7 minutes. It will take about 14 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method, then open the lid.
Add Parmesan cheese, heavy cream, and parsley to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Let the Instant Pot chicken mushroom pasta sit in the pot, stirring occasionally, until the sauce is thickened (about 3 to 5 minutes) before serving.
Garnish the Instant Pot chicken pasta with additional Parmesan and parsley.
This chicken mushroom pasta Instant Pot recipe is SO good!!
Here’s the full Instant Pot chicken and mushroom pasta recipe. Enjoy, and please leave a rating if you love the Creamy Instant Pot Chicken and Mushroom Pasta as much as we do!
Creamy Instant Pot Chicken and Mushroom Pasta
Instant Pot pasta recipes are one of my favorite easy weeknight dinner solutions. This creamy chicken and mushroom pasta recipe cooks in one pot (your pressure cooker) in about 30 minutes.
Ingredients
- 2 tablespoons butter or margarine
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 16-ounce package sliced baby bella mushrooms
- 4 cloves garlic, minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 12-ounce package uncooked linguine pasta, broken in half
- 1 8-ounce package cream cheese, cubed
- ½ cup shredded Parmesan cheese, plus more for garnish
- ½ cup heavy whipping cream
- 2 tablespoons chopped fresh parsley, plus more for garnish
Instructions
- Select the Sauté function on a multi-functional electric pressure cooker (such as an Instant Pot®). Melt the butter in the pot. Add the chicken, mushrooms, minced garlic, rosemary, and thyme to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften, about 5 minutes. Push Cancel to end Sauté function, and remove the chicken and mushrooms with a slotted spoon and set aside.
- Add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add linguine to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
- Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place the cream cheese cubes over the top of the chicken, and do not stir.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 6 minutes at high/normal pressure for al dente pasta (add 1 minute if you want softer noodles). It will take about 14 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method.
- Open the lid and add Parmesan cheese, heavy cream, and parsley to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Let the pasta sit in the pot, stirring occasionally, until the sauce is thickened, 3 to 5 minutes, before serving.
- Garnish with additional Parmesan and parsley.
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