Instant Pot Creamy Pasta with Chicken Thighs and Mushrooms

2 tablespoons of butter

1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces

1 package (16 ounces) sliced ​​baby bella mushrooms



4 garlic cloves, minced

½ teaspoon dried rosemary



½ teaspoon dried thyme

3 cups of chicken broth

1 teaspoon of salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

¼ teaspoon onion powder

1 package (12 ounces) uncooked linguine, broken in half

1 package (8 ounces) cream cheese, cubed

½ cup grated parmesan

½ cup heavy whipped cream

2 tablespoons chopped fresh parsley

Select the Sauté function on a multifunctional electric pressure cooker (such as an Instant Pot®). Melt the butter in the pot. Add the chicken, mushrooms, minced garlic, rosemary and thyme to the pot and sauté until the chicken begins to brown and the mushrooms begin to soften, about 5 minutes. Press Cancel to end the Sauté function, remove the chicken and mushrooms with a slotted spoon and set aside.

Add the chicken broth, salt, pepper, garlic powder and onion powder to the pan and stir with a wooden or plastic spoon, scraping the bottom of the pan to loosen any browned bits. Add the linguine to the pan, making sure the noodles are all submerged in the liquid, but do not stir.

Return the chicken and mushrooms to the pan, placing them over the noodles without stirring. Place the cream cheese cubes on top of the chicken and do not stir. Close and latch the lid, making sure the pressure/steam release switch is set to Seal.

Select the high pressure according to the manufacturer’s instructions; set the timer for 6 minutes for al dente noodles, adding 1 minute if you want softer noodles. Wait 10 to 15 minutes for the pressure to rise.

Carefully release the pressure using the quick release method according to the manufacturer’s instructions, approximately 5 minutes. Unlock and remove the cover.

Add the Parmesan, heavy cream and parsley to the pan, stirring until the cream cheese and Parmesan have completely blended into the pasta sauce and any noodles stuck together have broken up. Let the pasta sit in the pan, stirring occasionally, until the sauce thickens, 3 to 5 minutes, before serving.