Instant Pot Shiitake Mushroom Spaghetti Recipe – Quick & Easy

Last Updated on 2 months by Neha Deshmukh

Instant Pot Shiitake Mushroom Spaghetti Recipe – Quick & Easy

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t take forever to make. This Instant Pot Shiitake Mushroom Spaghetti is exactly that – a total lifesaver on busy weeknights, and seriously packed with flavor. I first made this when I was craving something savory and umami-rich, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is a game-changer. It’s unbelievably quick – ready in under 30 minutes! The Instant Pot does all the heavy lifting, creating perfectly cooked spaghetti with a deeply flavorful mushroom sauce. Plus, it’s surprisingly easy to make, even if you’re new to pressure cooking. Honestly, it’s the perfect blend of comfort food and convenience.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 4 tablespoons olive oil
• 1 pound shiitake mushrooms (destemmed & sliced) – about 225g
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper – about 2.5g
• 2 tablespoons minced garlic
• 4 cups low sodium vegetable broth – about 950ml
• 1 pound pasta (spaghetti) – about 450g
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped parsley

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Shiitake Mushrooms: These are the stars of the show! Shiitakes have such a wonderful, meaty texture and an incredible umami flavor. They’re also really good for you, packed with vitamins and antioxidants. Don’t skip these if you can help it!
• Vegetable Broth: I always recommend using low sodium broth so you can control the saltiness of the dish. You can even use homemade if you’re feeling ambitious!
• Spaghetti: While spaghetti is classic, you can definitely experiment with other long pasta shapes like linguine or fettuccine. Just make sure it fits in your Instant Pot!
• Olive Oil: A good quality extra virgin olive oil will really elevate the flavor. I love using one with a fruity, peppery finish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn your Instant Pot to the ‘Sauté’ mode. Add the olive oil, then toss in the sliced shiitake mushrooms, salt, and pepper. Give it a good stir and cook for 2-3 minutes, adding 2 tablespoons of water to help them soften. Once they’re nicely browned, remove about half of the mushrooms and set them aside – these will be our garnish!
2. Push the remaining mushrooms to one side of the pot. Add the minced garlic to the oil and sauté for about a minute, until it’s fragrant. Be careful not to burn it!
3. Pour in ½ cup (120ml) of vegetable broth to deglaze the pot, scraping up any of those lovely browned bits from the bottom. Those bits are flavor gold!
4. Add the remaining 3 ½ cups (830ml) of vegetable broth. Now, break the spaghetti in half and layer it criss-cross style into the pot. This helps it cook evenly and prevents sticking.
5. Gently press the noodles into the liquid without stirring. Top with the reserved mushrooms. Seal the lid and pressure cook on high for just 4 minutes. Then, do a quick release to release the pressure.
6. Sprinkle generously with grated Parmesan cheese and garnish with the chopped parsley. Serve immediately and enjoy!

Expert Tips

• Don’t stir the spaghetti while it’s pressure cooking! This can cause it to stick.
• If you find the sauce is too thin after pressure cooking, you can select ‘Sauté’ again for a few minutes to thicken it up.
• For a richer flavor, add a tablespoon of butter along with the Parmesan cheese.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply skip the Parmesan cheese or use a vegan Parmesan substitute. Nutritional yeast also adds a cheesy flavor!
• Gluten-Free Adaptation: Use your favorite gluten-free spaghetti. There are some really good ones available now!
• Spice Level: Add a pinch of red pepper flakes along with the garlic for a little kick. My husband loves this!
• Quick Weeknight Meal: This is already pretty quick, but you can prep the mushrooms and garlic ahead of time to save even more time.

Serving Suggestions

This spaghetti is fantastic on its own, but it also pairs well with:

• A simple side salad with a light vinaigrette.
• Garlic bread for soaking up all that delicious sauce.
• Steamed broccoli or green beans for a boost of veggies.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of broth or water to loosen it up.

FAQs

Let’s answer some common questions:

• Can I use different types of mushrooms in this recipe? Absolutely! Cremini, oyster, or even button mushrooms would work well.
• How do I prevent the spaghetti from sticking in the Instant Pot? Layering the spaghetti criss-cross style and not stirring it during cooking are key.
• Can this be made ahead of time? It’s best enjoyed fresh, but you can prep the ingredients ahead of time.
• What is the best type of vegetable broth to use? Low sodium is best, so you can control the salt.
• Can I add protein to this dish? Definitely! Grilled chicken, shrimp, or even chickpeas would be delicious additions.