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Instant Pot Mushroom Pasta with Creamy Cheese Sauce

Instant Pot Mushroom Pasta with Creamy Cheese Sauce

Happy Friday! I hope you all a great week. I don’t know about you, but I think that pasta (and noodles) is one of the world’s greatest foods. It is so so good and can be adapted in so many ways! I can eat pasta once a week and be quite happy.

Making it in the Instant Pot is so easy too. No need to boil the pasta separately in one pot and cook the vegetables, meat, or sauce in another pot or two or three. Instead everything is made in the Instant Pot for a quick and easy one-pot meal!

Check out this Instant Pot recipe for Mushroom Pasta with Creamy Cheese Sauce.

How do you make Instant Pot Mushroom Pasta?

Bowls of onions, cavatappi pasta, chicken broth, mushrooms, cream cheese, parmesan and spices along with garlic, a parmesan block and salt and pepper shakers.

Simple ingredients are used to make this comforting and filling pasta dish! Full ingredient amounts and instructions listed in the recipe card down below.

Uncooked pasta on top chicken broth, sauteed mushrooms, onions, and garlic in the Instant Pot.

Sauté the mushrooms, onion, and garlic, stir in herbs, spices, and chicken broth, and then place the pasta on top. Seal the lid and cook at high pressure for 8 minutes before applying a quick release.

Cooked cavatappi pasta with cream cheese and grated parmesan on top in an Instant Pot.

Stir in the cheese until it is melted and forms a thin, creamy sauce.

Pasta with brown mushrooms, creamy parmesan sauce, and dried herbs in the Instant Pot.

Delish! This mushroom pasta just needs a little parsley and then it is ready to eat! The sauce is initially thin, but will thicken up more as it cools down a little.

What’s in this easy pasta recipe?

Cavatappi pasta (aka scoobi do, cellentani, or amori pasta) is a type of macaroni that has spiral tube shape (like a corkscrew) with ridges or lines on its surface. It’s such a fun shape and probably my favourite pasta.

  • If you want, take a look at my stove-top recipe using cavatappi: Creamy Gruyere and Swiss Chard Pasta with Toasted Panko Breadcrumbs.
  • Of course, you can substitute this pasta with macaroni, rigatoni, or another pasta that has crevices or ridges for the sauce to stick to. If you’re like me, you’ve got a pantry full of different kinds of dry pastas that need to be used up. Use them for this recipe!

Cremini Mushrooms (aka crimini or mini (baby) bellas) have a lovely earthy flavour and meaty texture. Along with putting them in pastas, they are also amazing in soups and stews. I used these mushrooms in another Instant Pot recipe for easy and hearty Beef Barley and Mushroom Soup.

  • Did you know that white button, cremini, and portobello are all the same mushroom variety (Agaricus bisporus)? The difference is just age with the white button being the youngest and the Portobello being the most mature.

Garlic and onions: These two ingredients are the flavour base for so many recipes. Why? Because they are complementary aromatics that give dishes a rich umami flavor and a subtle sweetness. A lovely match for the earthy mushrooms.

The herbs and spices, which include dried oregano, basil, and red pepper flakes, are added to enhance the overall flavours giving the final dish a more complex and slightly spicy pasta.

A simple way to make a quick sauce with cream cheese, parmesan cheese, and remaining chicken broth. The sauce will be thin when initially stirred together, but will thicken further as it cools slightly.

Cheese and pasta are a match made in heaven. The parmigiano reggiano has a rich, sharp, nutty, and fruity flavour. The cream cheese is mild in flavour and helps the sauce get creamier.

Then add parsley for that fresh and bright finishing touch.

Cavatappi pasta and cremini mushrooms in a creamy parmesan sauce that's garnished with fresh parsley in a white pasta bowl.


Use brown mushrooms like cremini (or other robust wild mushrooms) over white mushrooms as it has more complex, earthy flavours and a firmer texture that’s perfect for this recipe.

Scatter the pasta in a single layer on top of the other ingredients. Then press down gently so that most of the pasta is touching the broth. By leaving the pasta on top and not mixing it, the pasta gets tender (just a little more than al dente), but not mushy.

As it cooks in the Instant Pot, it will absorb the chicken broth (you can use vegetable too) giving the noodles and other ingredients a richer, savoury flavour as opposed to using water.

Use freshly grated parmesan (I highly recommend parmigiano reggiano) from a block (the hard-dry type). This cheese will melt completely and give a sauce a smooth texture when combined with the chicken broth and cream cheese.

If you use a pre-grated or shredded parmesan cheese, the cheese may not melt completely and clump up or remain stringy as many prepared cheeses use a stabilizer to allow the cheese to stay looking fresh longer and not stick together, but also makes it hard to melt when mixed into hot foods.

Overhead view of a white bowl containing mushroom pasta with creamy parmesan sauce.

Overall, this Instant Pot Mushroom Pasta:

  • Is pure comfort food.
  • Is full of delicious savoury flavours.
  • Has ingredients that are likely easy to find at your local supermarket.
  • Is simple to prepare as it has no complicated steps.
  • Is great to make for a quick weekday meal or lazy day meal.
  • Makes four hearty servings that’s perfect to serve the family.
  • Made in one-pot (Instant Pot that is) so cleanup is quick.

If you try this recipe, please rate and leave a comment down below. You can also connect with me on my social media by tagging me (I’m @yay_for_food on Instagram).

Close-up side view of mushroom pasta with creamy parmesan sauce in a white pasta bowl.
Instant Pot Mushroom Pasta with Creamy Cheese Sauce

Instant Pot Mushroom Pasta with Creamy Cheese Sauce

Yield: 4
Prep Time: 17 minutes
Cook Time: 8 minutes
Total Time: 25 minutes

With rich cream cheese and earthy mushrooms, this Instant Pot pasta recipe features a creamy sauce, is easy to prepare, and makes for a great family meal.


  • 1 tbsp olive oil
  • 12 oz cremini mushrooms (or mini portabellas), cleaned and sliced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes (optional)
  • Salt and pepper, to taste
  • 2 cups low sodium chicken broth (or vegetable broth)
  • 8 oz. cavatappi pasta (or elbow pasta)
  • 4½ oz (½ cup) plain cream cheese, room temperature
  • 2 oz. (½ cup) parmesan cheese (parmigiano reggiano) *see first note
  • ½ cup fresh parsley, chopped


  1. Set the Instant Pot to "sauté". Pour in a tablespoon of olive oil and then add mushrooms, onions, and garlic along with a pinch of salt and pepper into the pot. Stir occasionally to allow the mushrooms to release their juices and continue stirring until the liquid is evaporated, about 6-8 minutes.
  2. Add the oregano, basil, red pepper flakes, and another pinch of salt and pepper and stir for 30 seconds. Press “cancel” to turn off the Instant Pot.
  3. Pour the chicken broth into the mushroom mixture and stir to incorporate the ingredients. Next, place the pasta in a single layer on top of the other ingredients (do not stir in). Press the pasta down slightly so that most of it touches the broth (it’s okay if some of it sticks out).
  4. Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 8 minutes. After the pasta is ready, apply a quick pressure release to completely depressurize (until floating valve drops).
  5. Open the Instant Pot and stir in the cream cheese and parmesan cheese until the cheese melts to form a creamy sauce.
  6. Top with (or stir in) fresh parsley. Taste for additional salt and pepper. Best served immediately.


  • *Use parmesan cheese (parmigiano reggiano) from a block (the hard dry type) to ensure that it melts and creates a smooth texture. Using pre-grated/shredded parmesan cheese may result in a stringy sauce.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 315mgCarbohydrates: 29gFiber: 2gSugar: 4gProtein: 14g

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Friday 4th of June 2021

I made this for dinner last night. I was feeling lazy and not wanting a whole bunch of pots to wash. This pasta dish is delicious and easy to make. I made it exactly to the recipe, including stock - which I had made in the instant pot weeks ago and left in the freezer. One pot and a great main dish. We’ll have this again!

Marie | Yay! for Food

Friday 4th of June 2021

Thank you so much, Tannis!

Ron Parr

Sunday 21st of March 2021

This has become a favorite in my house. I usually double it - it still fits in a 6 quart instant pot, and it provides some delicious leftovers. The leftovers don’t have the near perfect texture it has straight from the instant pot, but the flavor is still fantastic.

Things I like about it:

- The aromatics, mushrooms, and Parmesan give this dish explosive flavor. Most restaurants would struggle to match the umami punch this dish has.

- It’s quite easy to prepare and clean up - a single pot meal.

- The richness is coming from cheese, not cream. While it’s not diet food, it’s not total junk either. You’re getting some nutrients with your deliciousness.

Marie | Yay! for Food

Monday 22nd of March 2021

Thank you Ron! I really appreciate the great review.


Saturday 25th of May 2019

Can this recipe be doubled?

Marie | Yay! For Food

Saturday 25th of May 2019

Hi Mary! Yes, the recipe can be doubled.


Thursday 4th of April 2019

Made this last nite and it was soooo moreish. All my guests had seconds and the pot was emptied! Thank you ☺️

Marie | Yay! For Food

Friday 5th of April 2019

This makes me so happy! Thank you for letting me know!


Wednesday 15th of August 2018

ok, mission accomplished! I made this pasta dish this morning since we are having lovely hot weather and I do not like to cook much later in the day. So I have this delicious smelling wonderful pasta dish ready to heat later and enjoy! I am so happy to finally get it made, I could hardly wait to try it. Now I have to wait till tonight to eat it! Oh, the injustice of it all! I know it will be amazing!

Marie | Yay! For Food

Wednesday 15th of August 2018

Yay! Thanks for the update Carol! Enjoy the hot weather!

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