Instant Pot pasta recipes are one of my favorite easy weeknight dinner solutions. This rich and creamy mushroom prosciutto pasta is quick and easy to make in your pressure cooker, yet feels so decadent! Since I LOVE the combo of prosciutto and mushrooms (see my recipe for Truffled Prosciutto and Mushroom Pizza), this delicious Instant Pot mushroom pasta is on our regular dinner rotation when we need easy, one-pot dinners. If you’re looking for one-pot pasta recipes, you’ll want to save this one for sure. Feel free to scroll down or Jump to Recipe (button above) to get the full recipe, or keep reading for some step-by-step photos and cooking tips.
More one pot pressure cooker pasta recipes like this Instant Pot mushroom 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 mushroom prosciutto pasta in the Instant Pot
To make this Instant Pot Mushroom Prosciutto Pasta, start by selecting the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Heat olive oil in the pot, then add chopped prosciutto and cook for 1 minute, or until the prosciutto starts to crisp up.
Add sliced baby Bella mushrooms, shallots, minced garlic, and thyme to the pot and sauté, stirring occasionally until the mushrooms and shallots are tender (about 5-6 minutes). Push Cancel to end the Sauté function, and remove the mushrooms and prosciutto mixture with a slotted spoon to a plate (it’s OK if a bit of shallots and/or garlic remain in the pot) and set it aside.
Add chicken stock, heavy cream, salt, pepper, more thyme, garlic powder, onion powder, and crushed red pepper to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Ingredient Tip: If you don’t like spice you can omit the crushed red pepper.
Add 12 ounces of spaghetti noodles (broken in half) to the pot, trying your best to make sure the noodles are all submerged in the liquid, but do not stir.
Cut a block of cream cheese into cubes, then place the cubes over the top of the pasta, again, not stirring. Just leave the cubes right on top. Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 8 minutes at high/normal pressure. It will take about 10-11 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 shredded Parmesan cheese 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.
Stir in the reserved mushroom and prosciutto mixture, then let the mushroom prosciutto pasta sit in the pot until the sauce is thickened. This will take about 3 minutes.
Serve, and garnish the Instant Pot mushroom pasta with additional shredded Parmesan.
This mushroom prosciutto pasta is so rich and creamy!
Yum, yum, YUM! Here’s the full Instant Pot Mushroom Prosciutto Pasta recipe. Let me know what you think in the comments, and please take a moment to leave a rating if you love this Instant Pot mushroom pasta as much as we do.
Instant Pot Mushroom Prosciutto Pasta
This rich and creamy mushroom prosciutto pasta is quick and easy to make in your pressure cooker! This delicious Instant Pot mushroom pasta is on our regular dinner rotation when we need easy, one-pot dinners.
Ingredients
- 2 tablespoons olive oil
- 3-ounces thinly sliced prosciutto, chopped
- 16 ounces sliced baby Bella mushrooms
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme, divided
- 3 cups chicken stock
- 1/2 cup heavy whipping cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces spaghetti noodles, broken in half
- 1 8-ounce package cream cheese, cubed
- 1/2 cup shredded Parmesan cheese, plus more for garnish
Instructions
- Select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Heat the oil in the pot. Add the prosciutto and cook for 1 minute, or until it starts to crisp up. Add the mushrooms, shallots, minced garlic, and 1/2 teaspoon thyme to the pot and sauté, stirring occasionally until the mushrooms and shallots are tender, about 5-6 minutes. Push Cancel to end Sauté function, and remove the mushrooms and prosciutto mixture with a slotted spoon to a plate (it's OK if a bit of shallots and/or garlic remain in the pot) and set aside.
- Add the chicken stock, heavy cream, salt, pepper, remaining 1/2 teaspoon of thyme, garlic powder, onion powder, and crushed red pepper to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
- Add the noodles to the pot, making sure the noodles are all submerged in the liquid, but do not stir. Place the cream cheese cubes over the top of the pasta, 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 8 minutes at high/normal pressure. It will take about 10-11 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 the Parmesan cheese 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. Stir in the reserved mushroom and prosciutto mixture, then let the pasta sit in the pot until the sauce is thickened (about 3 minutes) before serving. Garnish with additional shredded Parmesan.
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