Creamy Mushroom & Chicken Noddles
January 10, 2020
This Creamy Mushroom & Chicken Noddles is made in an Instant Pot/Pressure Cooker. Using evaporated milk ensures a creamy result with half of the fat of normal creamy pasta recipes. You can substitute with half and half for the cream if you wish!
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Directions
1Heat the instant pot in sauté mode and melt the butter.
2Add the sliced mushrooms and sauté for about 5 minutes while stirring frequently. The mushrooms will release their water and then brown.
3In the same pot (no need to clean), add another tablespoon of oil and then sauté the onions and garlic for a couple of minutes. Turn off the instant pot.
4Add the broth and deglaze the pot making sure nothing is stuck to the bottom.
5Break the spaghetti noodles in half and spread them making sure all the spaghetti is covered in broth. Close lid with vent in sealing position.
6Pressure Cook the pasta noodles on high pressure for 5 minutes. The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.
7When the instant pot beeps, quick release the pressure manually.
8Add the cream, parmesan and stir well until the cheese melts.
9Then add back the sautéed mushrooms and stir well.
10Adjust salt and pepper to taste. Add lemon juice.
11Garnish with parmesan and parsley before serving.
Shannon
January 10, 2020
Hi questions when you de-glaze do you remove the mushrooms? Also when do you add the chicken? This sounds yummy – gonna try it!