Instant Pot Mushroom Tetrazzini Simple Creamy Comforting Spaghetti Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. Vegan Soyfree Recipe. Can be nutfree, Glutenfree, Oilfree. Jump to Recipe
Simple Creamy Comforting Pasta dinner with simple pantry ingredients. Ready within minutes! The sauce is like bechamel sauce with a roux. I use cashew cream for a cheesy creamy thickness. Usually you would cook the noodles separately, cook the mushrooms, veggies or meat, then mix the lot, top with cheese and breadcrumbs and bake. That’s a lot of dishes and time! This tetrazzini gets made in the Instant pot Pressure Cooker.
Saute the mushrooms, then roast the flour for a roux, add broth and noodles and close the lid. Meanwhile, prep your garnishes and dinner is ready. I like to add toasted breadcrumb topping to the dish as the texture and flavor makes it feel like it is a baked dish that has hours put into it :). You can use any other toppings of choice,some vegan parm, vegan cheese (add when hot so it melts), fresh herbs, black pepper or pepper flakes.
I have not tried gf pasta in Instant Pot. Use stove top method for gluten-free. Easily nutfree, oilfree
Check out my youtube channel for more videos.
Tips to Cook Pasta in Instant Pot
Pasta in the Instant pot/pressure cooker can be very iffy. It can get overcooked, undercooked, stick to each other, stick to the bottom and cause burn message and what not.
- Add a bit more liquid than you think is enough. This allows for pasta to breathe while cooking and reducing chances of sticking to each other and the bottom.
- Pressure Cook the pasta to the lower amount of half the cooking time listed on the pasta package. (eg. 4 mins for 8 to 11 mins range)
- Quick release or release within a few mins and give it the pasta a good mix immediately to separate the noodles. You also want to remove the pasta from the Instant Pot soon. The Pot remains hot for a while and will keep cooking the pasta.
- Pasta brands can differ in cooking times, so if your noodles are overcooking, reduce cook time by 1 min, and if not cooking evenly, increase time by a min.
- When doubling, add about 1.75 times the water and add a minute to the pressure cooking time.
More Instant Pot Recipes from the blog
- IP Red Lentil Chili. GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Potato Chickpea Spinach Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
Instant Pot Mushroom Tetrazzini
Ingredients
- 2 tsp oil
- 8 oz mushroom
- 1/2 (0.5 ) onion
- 2 tbsp vegan butter or olive oil
- 1.5 tbsp flour
- 1/2 tsp (0.5 tsp) garlic powder
- 1/4 tsp (0.25 tsp) onion powder
- 1 tsp dried parsley or use italian blend
- 1/4 to 1/2 tsp black pepper
- 1/2 to 3/4 tsp salt (depends on the veggie broth, use 3/4 tsp if using water)
- 2 1/4 cup (528.75 ml) veggie broth or water
- 8 oz (226.8 g) spaghetti noodles broken into half
- 1/3 cup (83.33 ml) water
- 1/4 cup (59.5 ml) thick cashew cream (blend a 1/4 cup cashews with 1/4 cup water until smooth)
- 1/4 cup (27 g) toasted breadcrumbs (toast in 1 tsp olive oil until golden) for garnish
- vegan parmesan as needed or use nutritional yeast
- 1/4 cup (15 g) chopped fresh parsley or basil
Instructions
- Press Saute on the Instant Pot. Add oil when hot. Add mushrooms, onion, a good pinch of salt and cook for 3 mins, stirring occasionally.
- Deglaze with 2 tbsp water or white wine and continue to cook for another min. Remove the mushrooms from pot.
- Add vegan butter and flour and cook for a min, stir frequently. (Alternately, Skip this step and use more non dairy cream in the end for creamier pasta. flour can tend to burn easily in IP).
- Add broth, herbs, salt and mix in and bring to a boil. Mix well so that the roasted flour mixes gets picked up from the pan and mixes in. The stuck flour can cause burn error if not mixed in. (You can also add 1/2 cup soycurls/ vegan chicken here. Add a 1/2 cup more liquid for soycurls).
- Cancel saute. Add broken noodles and submerge in the mix. Add 1/3 cup water on top on the noodles to ensure enough covering liquid.
- Close the lid and pressure cook for 4 mins (manual hi pressure). Quick Release carefully after 3-4 mins.
- Add cashew cream to the noodles and mix well. Bring to just about a simmer on saute if needed. You can also add some green peas into the hot pasta at this point. Mix in half of the mushrooms.
- Taste and adjust salt and flavor. Remove noodles from the pot as the pot is still hot and will continue to cook the noodles. Mix in the mushrooms, Garnish with toasted breadcrumbs, vegan parm and parsley or basil and pepper flakes.
Lorraine Corcoran says
September 7, 2018 at 4:26 amHi there. This looks delicious so going to give it a try. Can I use air roasted salted cashews or do they have to be raw?
Thank you
Richa says
September 7, 2018 at 10:07 amit might add a more nutty flavor. Taste the spaghetti after opening the lid and see if you need the cream at all.
Suzanne says
September 7, 2018 at 10:47 amThis would be a crowd pleaser in my family! They all just adore mushrooms, so thanks for sharing
aimee says
September 7, 2018 at 10:59 amPlease clarify stovetop directions: assuming you saute mushrooms and onions before adding to pasta as in directions for for IP? Thank you. (Love your recipes!, especially your IP recipes, but this seems less fussy as a stovetop recipe so prefer to try traditional method.)
Richa says
September 7, 2018 at 11:19 amYes saute the mushrooms and onion before proceeding and remove from the pan
aimee says
September 7, 2018 at 11:22 amThank you!
Caroline says
September 7, 2018 at 11:49 amDo the cashews need to be soaked overnight before blending them water?
Richa says
September 7, 2018 at 12:20 pmi dont soak them. Just blend for a min,, then let the mix sit for 5-10 mins.Then blend again for a min or 2. Works every time to make smooth cream even inmy small nutribullet
Johnelle says
September 8, 2018 at 3:49 pmWOW! This was delicious! My husband licked the serving bowl! You have great recipes.
Richa says
September 8, 2018 at 6:23 pmawesome!!!
Richard Church says
September 9, 2018 at 6:17 amAnother winner! Creamy mushroom pastas are amazing.
Richa says
September 9, 2018 at 7:58 amthanks!
Anna says
September 9, 2018 at 5:58 pmIf I use the optional soy curls. Do they have to be rehydrated? Or is the extra liquid to accommodate the dry soy curls? Thank you.
Richa says
September 11, 2018 at 9:58 amdry. yes the extra liquid is for the dry curls
Laurel says
September 10, 2018 at 3:19 pmThank you! I’m so glad I came across this recipe, because I had a huge batch of big, beautiful mushrooms I wanted to use tonight and didn’t know what to do until I saw your recipe. I had to make some minor modifications, but it came out delicious. I didn’t have pasta, so I skipped that step, I used the oil & flour free option (added more cashew cream at the end) and I added fresh chopped spinach (because I had a lot in the fridge) when I put the mushrooms back in. It is sooooo good! I am going to make this again!
Richa says
September 10, 2018 at 10:07 pmawesome!!
Lianne says
September 10, 2018 at 11:11 pmHi Richa, can I ask what is the reason for adding the mushrooms to the pasta in 2 stages at the end?
Richa says
September 10, 2018 at 11:47 pmThe sauteed mushrooms have amazing flavor, so that gets mixed with the sauce. Also they are great as topping for the pasta. The concentrated browned mushroom flavor which would have diluted a bit if you mix them with the pasta. So do both, get some flavor inthe sauce, and have some browned mushrooms to serve on top. You can try it both ways and decide which you prefer, all mixed in or not.
Lianne says
September 11, 2018 at 2:30 amAh I see, thanks for that!
I only have wholewheat penne but would love to try this today, do you know if this would still work? Guessing I would need to increase the cooking time slightly?
Richa says
September 11, 2018 at 12:53 pmyes, check the time on the package and use half.
Lianne says
September 12, 2018 at 1:51 amGreat! Thank you! 🙂
Lianne says
September 27, 2018 at 2:35 amFinally got round to making this and it was delicious! I was lazy and added all the mushrooms together, used wholemeal pasta twists rather than spaghetti and I did the no oil version. So good! My hubby loved it too! Thanks for great recipe!
Chelsea | XO&So says
September 11, 2018 at 12:06 amI can’t wait to try this!!!! It looks so yummy.
Maneesha says
September 12, 2018 at 6:40 amHi Richa! This was such a winner dinner last night! I used gluten-free spaghetti and cooked it stovetop, and even still, the dish turned out so quick! So flavorful! Thank you so much!
Richa says
September 12, 2018 at 9:57 amAwesome!!
Pam says
September 19, 2018 at 4:00 pmOh yum! This was delicious! I did bit all in the stove top and it turned out great! The cashew cream definitely added some wonderful richness at the end.
Richa says
September 19, 2018 at 6:46 pmawesome!
Shay says
September 21, 2018 at 5:23 pmWow!!! This was a creamy plate of deliciousness! I have never made cashew cream before. Boy oh boy am I a fan. It gave the dish that creamy richness you’d find when using actual dairy cream. Great recipe! I can’t wait to try more of your recipes! Thank you 🙂
Richa says
September 21, 2018 at 9:40 pmawesome!
Tiffany says
September 25, 2018 at 9:53 amThis is phenomenal! I did the stove top method and thinned the sauce out with pasta water, as I found it too viscous. I also added peas for a green veggie. This will be on a regular rotation for the winter.
Richa says
September 25, 2018 at 10:19 amAwesome!! Yes adjust the consistency to preference. The water may have evaporated more based on the pan or stove.
Tracy says
October 1, 2018 at 7:23 pmCame out delicious! I wish I made a double batch. Going to try it next time with lentil noodles to make it a bit healthier. Hope it comes out just as tasty.
Richa says
October 1, 2018 at 7:30 pmawesome! you might want to try small batch with them as they can overcook easily
ZOe Dorey says
October 22, 2018 at 9:41 pmHi! i’m so hungry after finding your recipes!! Can’t wait to put them into practice. Thanks for sharing your knowledge.
you are making the world a better place!
NAMASTE
Hope :) says
December 29, 2018 at 2:01 pmHi! Do you think this recipe can be easily doubled? Planning for a hungry group, and my husband and I LOVED it when we made this for the two of us. 🙂
Richa says
December 29, 2018 at 2:19 pmyes totally. use a bit less flour than double as more volume= more weight and more chances to scorch at the bottom.
Hope :) says
December 29, 2018 at 2:30 pmExcellent. Thank you! 🙂
Erin says
December 30, 2018 at 6:23 pmThis was delicious! I used yellow lentil pasta and had to add about two minutes in the pressure cooking stage. Will be returning to this recipe again!
Richa says
December 30, 2018 at 7:15 pmgreat! yes the pasta type might change cooking time
Alexandria Phillips says
January 20, 2019 at 2:23 pmThis turned out amazing. I have to say I was a bit overwhelmed by the recipe and the fluid to pasta ratios. I was convinced that I was going to ruin it. But it turned out amazing. I doubled the recipe and added spinach at the end. SO so so so so so yummy! The kids loved it too. 🙂
Richa says
January 20, 2019 at 7:17 pmawesome! glad i turned out so well!
Tony says
March 4, 2019 at 3:04 pmAbsolutely delicious! Rich and creamy! Yummy😋
Katie says
March 29, 2019 at 6:29 pmDelicious! Was a big hit with the husband who is picky about mushroom dishes. I loved it too! It’s going into our regular rotation 🙂
Richa says
March 29, 2019 at 8:44 pmyay!
Marie says
May 12, 2019 at 2:35 amI will try this with your GF stove top version soon and add toasted GF breadcrumbs like your regukar version
Thank you
Alexandria Phillips says
September 17, 2019 at 2:56 pmI am pretty sure that I already rated this recipe. I love it. It shows up on our weekly meal plan often. This week I decided to do something a bit different. I adjusted the recipe a bit to use gnocchi instead of pasta. It turned out great!! Love this recipe
Richa says
September 17, 2019 at 4:37 pmyay!
Sheila Camuso says
March 19, 2020 at 9:58 amI have made this recipe several times since I discovered it a few months ago- so delicious!!
Yvonne says
April 23, 2020 at 11:47 amI made this last night for my husband and myself after the kids went to bed (quarantine date night!). I used the roux method in the Instant Pot, and did not have any issues with burning. My husband raved about the recipe, and I loved it, too. The one issue I had was with some of the noodles sticking together in clumps. (It was still delicious.)
Quick question: will the recipe double easily if cooked in the Instant Pot? I have a feeling my kids will gobble this one down, too!
Vegan Richa Support says
April 24, 2020 at 10:40 amYes just make sure your Instant Pot is big enough.
Richa says
April 24, 2020 at 10:47 amMix the noodles really well and separate them a bit so that they are not sitting touching each other for their entire length. Doubling will be ok. Add a bit more liquid than double. With larger volumes noodles will tend to stick more witb the weight
Cynthia says
June 16, 2020 at 7:41 pmThis is soooo good!! Thanks for all your recipes Richa!
Kinnari says
June 23, 2020 at 4:01 pmLove this recipe! We have it almost once a week. I use red lentil spaghetti and I add seasoning to the breadcrumbs when I toast them. I love that I can make this all in my instapot!
Vegan Richa Support says
June 24, 2020 at 8:25 amDelish!
Tamara Packer says
June 23, 2020 at 5:51 pm“Close the lid and pressure cook for 4 mins (manual hi pressure). Quick Release carefully after 3-4 mins.” Do you mean cook on hi pressure 4 minutes, then cancel & natural release 3-4 minutes, then quick release? Or do you mean to only cook 3-4 minutes and then quick release right away?
Vegan Richa Support says
June 24, 2020 at 8:25 amThis means to use the quick release method of releasing pressure 3-4 minutes into the natural release cycle, when the Instant Pot releases pressure on its own. Natural release will kick on automatically once the cooking cycle finishes.
Tamara Packer says
June 24, 2020 at 3:20 pmThank you!
Luisa says
June 26, 2020 at 1:36 amGot the dreaded burn after a minute under pressure despite deglazing the bottom of the pot. Luckily the spaghetti was cooked and I just mixed n the mushrooms and served. A great success.
Amy says
April 13, 2021 at 7:21 amI loved this recipe so much, and I’m trying to cut down on white foods–so I want to try to make this with buckwheat soba noodles, which cook for 4 minutes. I understand that I would need to pressure cook this for 2 minutes, but is the wait time on natural release still 4 minutes, or does it correspond to the cooking time of the noodles? (Would I have to quick release after 2 minutes, or is the 4 minute natural release universal for all pastas?)
Richa says
April 13, 2021 at 10:15 amQuick release immediately. So a noodles cook quickly. Pasta even after pressure cooking can take some time to cook evenly so the few mins of natural release time help. But with quick cooking noodles you don’t need to wait
Janet says
May 17, 2021 at 5:57 pmDelicious. I made it with soy curls and peas. Definitely a do over.