Mushroom Gruyere Pasta Made Easy in Your Pressure Cooker
This creamy mushroom Gruyere pasta comes together fast in a pressure cooker with rich flavor, silky sauce, and minimal cleanup.
Ingredients
Main ingredients
- 12 oz pasta penne or fusilli works great
- 1 tablespoon olive oil for sautéing
- 1 tablespoon butter adds richness
- 1 onion small, finely chopped
- 2 cloves garlic minced
- 10 oz cremini mushrooms sliced
- ½ cup dry white wine
- ¾ cup heavy cream
- 1 cup Gruyere cheese grated
- salt and black pepper to taste
- fresh parsley chopped, for garnish
Instructions
Instructions
- Cook pasta in a big pot of salted boiling water till just tender. Drain and set it aside.
- Heat olive oil and butter inside your pressure cooker pot on sauté setting till butter melts and starts to foam.
- Add chopped onion. Cook for about 5 minutes till soft and translucent.
- Add minced garlic and stir for 1 minute until fragrant.
- Add sliced mushrooms. Cook about 8 minutes until browned, stirring often.
- Pour in white wine and simmer about 3 minutes until reduced by half.
- Stir in heavy cream and bring to simmer. Add Gruyere cheese and stir until melted and smooth. Season with salt and pepper.
- Add cooked pasta back in and gently toss to coat in sauce.
- Use slow release on your pressure cooker if needed. Serve warm.
- Garnish with fresh parsley.
- Enjoy your creamy mushroom Gruyere pasta!
Notes
Store leftovers in the fridge for 3-4 days or freeze in sealed containers for up to 2 months. Reheat on stove gently to preserve creaminess. Top again with fresh parsley before serving.