Instant Pot Creamy Mushroom Spaghetti Recipe

Ingredients

• 1/2 pound (240 g) uncooked spaghetti
• 1/2 pound (240 g) Cremini mushrooms, sliced
• 3 tablespoons olive oil, divided
• 2/3 cup yellow diced yellow onion
• 2 cloves garlic, peeled and finely diced
• 2 cups (500 ml) vegetable broth
• 1/2 cup (125 ml) heavy cream
• 1/2 cup grated Parmesan cheese
• salt and freshly ground black pepper, to taste
• 1 tablespoon freshly squeezed lemon juice
• chopped fresh parsley, for garnish

Instructions

Heat 2 tablespoons olive oil in an electric instant pot turned to saute mode.

Add mushrooms and saute, stirring occasionally, for 4-5 minutes.

Remove cooked mushrooms from the cooker and transfer them to a plate. Set it aside.

Add the remaining olive oil to the instant pot. Add garlic and onions and saute, stirring occasionally, for a couple of minutes.

Turn off the cooker. Pour in the broth and deglaze the pot, making sure no more browned bits are on the bottom of the cooker.

Add spaghetti to the instant pot, making sure they are covered in broth.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.

Stir in heavy cream and cheese. Return the cooked mushrooms to the pot. Season the mixture with salt and black pepper, to taste.

Sprinkle with lemon juice. Garnish with chopped  fresh parlsey. Serve hot.