Instant Pot Pasta Alfredo Primavera

This Instant Pot Pasta Alfredo Primavera was cooked in under 35 minutes in my multi-cooker. The original recipe uses penne, but I chose pappardelle. The rich, thick creamy sauce combined with the sliced button mushrooms, made for a very appealing and hard-to-resist pasta meal. This recipe was inspired by the cookbook Weeknight Cooking with your Instant Pot (Page Street Publishing Co.) by Kristy Bernardo. The recipe I cooked below serves 2 to 4.

Prep Time18

Cook Time20

Total Time38

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian

Keyword: Instant Pot Pasta Primavera Alfredo

Servings: people

Calories: 252kcal

Author: Asian in America

Equipment

Instant Pot multicooker - 6 quarts or 8 quarts.

Ingredients

2 teaspoons extra virgin olive oil
1 Tablespoon butter unsalted
1 whole white onion sliced
1 pound 454 g. sliced button mushrooms
2 cloves garlic peeled, minced
1 whole red bell pepper seeded, sliced
1 whole large carrot peeled, sliced
1/2 pound pappardelle pasta (or use any pasta preferred)
6 to 8 cups organic chicken broth
1 cup heavy cream
4 ounces (half of the block) Philadelphia cream cheese cut up in cubes
1 to 1 1/2 cups freshly-grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon ground black pepper
1 to 2 sprigs fresh parsley chopped, for garnish
for serving: garlic bread

Instructions

Using the multi-cooker Instant Pot, press the ‘Sauté’ button on the keypad. It takes about 2 minutes for the instant pot to heat up for this function.
Then you will see the word “Hot” appear on the digital display. At this time, add the olive oil, butter, onions and mushrooms. Stir and sauté for about 5 minutes till mushrooms are soft and onions are translucent.
Add the minced garlic to the onion-mushrooms mixture. Continue sautéing for 2 to 3 minutes more till aromas of the garlic-onions and mushrooms emit from the mixture.
Add the sliced bell peppers and carrots into the mushroom mixture in the pot. Then add the pasta and pour the broth. The liquid should be enough to cover the pasta. Close the lid. Lock the lid of the Instant Pot. Press the “Manual” setting. Adjust the timer to “6 minutes” on High Pressure.
*Note on the Instant Pot: It takes about 15 to 18 minutes for the High Pressure to heat up and go from the “On” reading on the display to actual start of the cooking time. But you can walk away from the Instant Pot and let it cook for you, till the alarm tells you cooking is done.
Be sure to check if cooking pressure is on “High” and the release valve is set to “Sealing”.
When the alarm signals that time is up, open the Instant Pot by doing a “Quick Release”. Using a large cooking spoon, stir the pasta and ingredients together to combine.
Use oven mitts to take out the inner pot. Drain the pasta with ingredients in a colander. Save about one cup of pasta liquid for later if meal gets dry or needs reheating. Set aside.
Return the pot back in the Instant Pot. Press the “Sauté” setting. When the pot heats up in about 1 to 2 minutes, add the cream and the cream cheese chunks. Pour about ¼ cup of the pasta water over the cream cheese.
Using a wooden spoon or whisk, mix and blend the cream cheese till it incorporates into the liquid and becomes smooth. Add the parmesan cheese, salt and pepper. Keep stirring while adding.
As soon as the sauce starts to bubble, put the pasta and vegetables mixture back into the pot over the cream sauce. Combine all the ingredients together till sauce coats the pasta.
Arrange on a large pasta serving bowl. Sprinkle with more freshly-grated cheese and garnish with a sprig of fresh parsley. Serve warm with garlic bread.
Cook’s comments: if you do not own a multi-cooker like the Instant Pot, this recipe is doable cooked stove top. Cook pasta according to directions on the box or package. Sauté the sauce and ingredients indicated in a large skillet and add the cooked pasta. Season to taste. Feel free to use other types of pasta preferred.
About the Author and the Cookbook: Kristy Bernardo, from Ashburn, Virginia, is the founder of the blog The Wicked Noodle. She teaches cooking classes, speaks at conferences and appears on television. In her new cookbook Weeknight Cooking with your Instant Pot, Kristy shares 75 recipes which cover all bases from soups, appetizers, main dishes, sides to desserts. The cookbook is available where most books are sold. I have a link to purchase this cookbook via my Amazon affiliate links above the blog post, for my readers’ convenience.
Disclosure: I was not paid to review or feature this cookbook, which was a gift from the author. I was not paid to use or mention the Instant Pot multi-cooker. My views and opinions are my own. But I will gladly recommend this cookbook to fans of the multi-cooker Instant Pot and who are in search of new, easy recipes for any day of the week.
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Nutrition