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Overhead shot of pressure cooker creamy mushroom pasta in a white bowl

Pressure Cooker Creamy Mushroom Pasta

With just a few simple ingredients you can have this pressure cooker creamy mushroom pasta on the table in 20 minutes. It's so easy to make this one pot vegetarian dinner.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 442kcal


  • 1 tablespoon Olive Oil
  • Salt and Pepper
  • 300 g Mushrooms sliced
  • 1 Onion chopped
  • 1 clove Garlic crushed
  • 1 teaspoon Dried Thyme
  • 500 ml Vegetable Stock
  • 250 ml Milk
  • 400 g Pasta
  • 170 g Cream Cheese
  • 50 g Parmesan Cheese grated
  • Fresh Parsley chopped, to serve


  • Set your pressure cooker to the saute setting and add the olive oil. Once it's heated add the onion and mushrooms and cook for 5 minutes, add the garlic and continue cooking for another 5 minutes. Sprinkle over the thyme then pour in the stock, milk and pasta. Seal and cook for 5 minutes.
  • Release the pressure and remove lid. Add the cream cheese and parmesan and stir until melted. Serve topped with a sprinkling of parsley and some extra parmesan.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 442kcal | Carbohydrates: 57g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 584mg | Potassium: 439mg | Fiber: 3g | Sugar: 7g | Vitamin A: 665IU | Vitamin C: 2.6mg | Calcium: 198mg | Iron: 1.5mg