Make an easy Instant Pot spaghetti dinner to feed a crowd. This recipe has rich and earthy shiitake mushrooms for extra flavor and nutrition.
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When you think of spaghetti, what comes to mind? It's probably a dish with a tomato-based marinara sauce. This recipe is completely different. It's a really simple way to cook a meatless meal with spaghetti noodles and shiitake mushrooms.
The result is a one-pot meal with a robust flavor. Even if you have never tried to make a spaghetti recipe without tomatoes, this is the one you should start with.
Ingredients
These are the ingredients you need to make Instant Pot spaghetti.
- Olive Oil - you can also substitute and use avocado oil instead
- Shiitake Mushrooms- you will need about a pound. This makes roughly 7 cups after you destem and chop them.
- Kosher Salt
- Freshly ground black pepper
- Garlic minced
- Low sodium vegetable broth
- Pasta - I used spaghetti noodles, but feel free to use your favorite pasta
- Parmesan cheese grated
- Parsley - this is for the very end. It tastes best with fresh parsley that you chop and sprinkle on top like a garnish.
Shiitake Mushrooms
While you could use any type of mushrooms, I suggest making this specifically with shiitake mushrooms. They have a bolder flavor that tastes different than other varieties of mushrooms.
They cost more than baby bella or white mushrooms because they need specific growing conditions. They grow in clusters around the end of spring and completely disappear in the fall. Since they can only grow during heavy rainfall that is followed by heat and humidity, they have a very unique taste.
These mushrooms are also really good for you too. In just 4 mushrooms there is 6% of your daily value of vitamin D. They are also an excellent source of copper, vitamin B5, selenium, and manganese. They also contain lots of the same amino acids as meat - so they are great for your muscles and brain.
When you remove the stems, don't just throw them away. Keep them - you can boil them with other vegetables to make broth.
Instructions
Here are my step by step instructions:
- Turn the Instant Pot on Saute normal mode and heat the oil. Add the mushrooms, salt, pepper, and give a quick stir (photo 1).
- Add water, mix well and cook covered with a non-locking lid for 2 to 3 minutes. Take half of the mushrooms out and reserve. Move the remaining mushrooms on one side of the pot and add them to the empty surface (photo 2).
- Add garlic to the oil and cook it for a minute as it starts to release the aromas (photo 3).
- Add ¼ cup of vegetable broth and mix well, deglazing and removing any browning on the bottom of the pot (photo 4).
- Add the remaining broth, break the spaghetti in half and start layering in a criss-cross pattern. This is an important step as it prevents the spaghetti from sticking to each other (photos 5-6).
- Gently press the noodles so they are under the liquids. Do not mix. Layer the reserved mushrooms on top. Close the Instant Pot and pressure cook for 4 minutes (photos 7-8).
- Quick-release and open the Instant Pot (photo 9).
- Sprinkle cheese on top and garnish with parsley. Serve it hot (photo 10).
Tips
- Criss-cross the spaghetti noodles in the Instant Pot. This will prevent them from sticking together.
- Completely submerge the noodles in the broth. Do not mix it, but make sure all the noodles are under the broth so they can cook completely.
- Deglaze the pot with the vegetable broth and remove any browned bits. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.
- Adjust pressure cook time based on the pasta you use. If the package says 8 minutes, pressure cook for 4 mins for well-cooked pasta or pressure cook for 3 mins for al dente.
FAQ
The best way to store meatless spaghetti with mushrooms is in the refrigerator in a sealed container. It will stay fresh in the refrigerator for about 2-3 days. This tastes the best fresh out of the Instant Pot.
Yes, you can add your favorite ground meat to this recipe. Add ground beef, turkey, sausage, or chicken. I suggest browning the meat in a skillet on the stove and adding it to the spaghetti at the end.
If you want it to have more spice, sprinkle some red pepper flakes into the broth before you add the noodles.
Yes, any type of mushrooms will work. Just make sure you remove the stems and chop them before you put them in the Instant Pot.
You can use any type of noodle that you like. Pay close attention to the cooking times since some noodles (like angel hair) will cook faster than others. My recipe has the cooking times for spaghetti noodles.
Recipe
Instant Pot Spaghetti with Shitake Mushrooms
Equipment
Ingredients
- 4 tablespoons olive oil
- 1 pound shiitake mushrooms about 7 cups destemmed & sliced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper add more if you like
- 2 tablespoons garlic minced
- 4 cups low sodium vegetable broth
- 1 pound pasta
- 2 tablespoons parmesan cheese grated
- 1 tablespoon parsley chopped, optional
Instructions
- Turn the Instant Pot on Saute normal mode and heat oil. Add the mushrooms, salt, pepper and give a quick stir. Add 2 tablespoons of water, mix well and cook covered with a non locking lid for 2 to 3 minutes. Take half of the mushrooms out and reserve. Move the remaining mushrooms on one side of the pot and add to the empty surface. Add garlic to the oil and cook it for a minute as it starts to release the aromas.
- Add ¼ cup of vegetable broth and mix well, deglazing and removing any browning on the bottom of the pot.
- Add remaining broth, break the spaghetti in half and start layering in a criss cross pattern. This is an important step as it prevents the spaghetti from sticking to each other.
- Gently press the noodles so they are under the liquids. Do not mix. Layer the reserved mushrooms on top. Close the Instant Pot and pressure cook for 4 minutes followed by quick release.
- Sprinkle cheese on top and garnish with parsley. Enjoy hot
Video
Notes
- Criss-cross the spaghetti noodles in the Instant Pot. This will prevent them from sticking together.
- Completely submerge the noodles in the broth. Do not mix it, but make sure all the noodles are under the broth so they can cook completely.
- Deglaze the pot with the vegetable broth and remove any browned bits. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.
- Adjust pressure cook time based on the pasta you use. If the package says 8 minutes, pressure cook for 4 mins for well-cooked pasta or pressure cook for 3 mins for al dente.
Shweta says
This pasta is the BOMB!! Sooo good!! My husband is the fussiest eater you will ever meet, and he couldn’t stop raving about it. My toddler who rarely ever tries any new dish devoured it, too. I didn’t have veg broth so just used water and it came out awesome. Other than that followed the recipe to the T.
Roberta says
LOVED it! Another hit from Archana!! Thank you for your recipes. 🙂
Archana says
Thank you so much Roberta!
Vidya Sri Andleigh says
I just made this pasta for lunch! It was so easy to make and extremely delicious.
Manisha g says
This is my go to now!! It’s so quick and easy and taste amazing!!