Instant Pot Creamy Pasta with Chicken Thighs and Mushrooms

Name: Instant Pot Creamy Pasta with Chicken Thighs and Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian, American
Ingredients: 0.5 tsp Black Pepper; 1.5 lb Boneless Chicken Thigh; 2 tbsp Butter; 3 cups Chicken Stock; 8 oz Cream Cheese; 0.5 tsp Dried Rosemary; 0.5 tsp Dried Thyme; 2 tbsp Fresh Parsley; 4 whole Garlic; 0.5 tsp Garlic Powder; 0.5 cup Heavy Cream; 12 oz Linguine; 0.25 tsp Onion Powder; 1 tsp Salt; 0.5 cup Shredded Parmesan Cheese; 16 oz Sliced Mushrooms

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Sugar-Free Comfort-Food

Instant Pot Creamy Pasta with Chicken Thighs and Mushrooms delivers tender bites of chicken and sautéed baby bellas in a rich, velvety sauce that coats every strand of linguine. Cream cheese and Parmesan melt together for a luxurious texture, balanced by garlic, rosemary, and thyme. Ideal for a cozy weeknight dinner when you want comfort with minimal cleanup.

Prep15 mins
Cook25 mins
Serves6
DifficultyEasy

1

Choose the Saute function on a multi-functional electric pressure cooker (such as an Instant Pot). Melt the butter in the pot. Add the chicken, mushrooms, minced garlic, rosemary, and thyme, and saute until the chicken just begins to brown and the mushrooms begin to soften, about 5 minutes. Press Cancel to end Saute, then remove the chicken and mushrooms with a slotted spoon and set aside.
2

Add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom to loosen any browned bits. Add the linguine, ensuring the noodles are submerged in the liquid, but do not stir.
3

Return the chicken and mushrooms to the pot, placing them on top of the noodles without stirring. Scatter the cream cheese cubes over the chicken, and do not stir. Close and lock the lid, ensuring the pressure/steam release switch is set to Sealing.
4

Select high pressure per the manufacturer's instructions; set the timer for 6 minutes for slightly firm noodles, adding 1 minute if you prefer softer noodles. Allow 10 to 15 minutes for pressure to build.
5

Carefully release pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6

Add the Parmesan cheese, heavy cream, and parsley, stirring until the cream cheese and Parmesan are fully blended into the pasta sauce and any noodles stuck together have separated. Let the pasta rest in the pot, stirring occasionally, until the sauce thickens, 3 to 5 minutes, before serving.