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Instant Pot Creamy Pasta with Chicken Thighs and Mushrooms
Instant Pot Creamy Pasta with Chicken Thighs and Mushrooms
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Creamy Instant Pot pasta with boneless chicken thighs and baby bella mushrooms for a hearty and quick weeknight meal.
Ingredients:
  • 2 tablespoons butter
  • 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1 (16 ounce) package sliced baby bella mushrooms
  • 4 cloves garlic, minced
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon dried thyme
  • 3 cups chicken stock
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 1 (12 ounce) package uncooked linguine pasta, broken in half
  • 1 (8 ounce) package cream cheese, cubed
  • 0.5 cup shredded Parmesan cheese
  • 0.5 cup heavy whipping cream
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Switch the Sauté function on a multi-functional electric pressure cooker like an Instant Pot. Let the butter melt in the pot. Toss in the chicken, mushrooms, garlic, rosemary, and thyme, then sauté until the chicken starts to brown and mushrooms soften, approximately 5 minutes. Turn off the Sauté function, and using a slotted spoon, take out the chicken and mushrooms and keep them aside.
  • Pour in the chicken stock, salt, pepper, garlic powder, and onion powder. Stir gently with a wooden or plastic spoon, incorporating all the flavors while loosening any browned bits at the bottom of the pot. Add the linguine to the pot, ensuring all the noodles are submerged in the liquid without stirring.
  • Place the chicken and mushrooms over the noodles in the pot without stirring. Add cream cheese cubes on top of the chicken without mixing. Secure the lid, ensuring the pressure/steam release switch is set to Sealing.
  • Follow manufacturer's instructions for high pressure setting, then set the timer for 6 minutes for al dente noodles. Add 1 minute for softer noodles. Allow 10 to 15 minutes for pressure to build.
  • Carefully quick-release pressure following manufacturer's instructions for about 5 minutes. Unlock and lift off the lid.
  • Combine Parmesan cheese, heavy cream, and parsley in the pot, ensuring the cheeses blend seamlessly into the sauce and any stuck noodles are separated. Simmer the pasta, stirring occasionally, until the sauce thickens, for about 3 to 5 minutes. Serve hot.

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