Ingredients

The following ingredients have 4 Servings
  • 8 oz mushrooms
  • 1 lb pasta
  • 4-5 cups beef or vegetable broth
  • 3 Tablespoons sundried tomatoes
  • 1/2 cup milk
  • 1/2 cup Parmesan cheese plus more for garnish
  • Parsley (optional garnish)
  • Salt and pepper (to taste)

Instruction

  • Place the mushrooms in a food processor and grind until they are in small pieces.
  • Place the mushrooms in your instant pot and add the uncooked pasta.
  • Add in the vegetable broth - roughly double the amount to your pasta, and cover the IP.
  • Select the soup setting and cook on high pressure for 5 minutes. Allow a 5-minute pressure release, then quick release. Once the steam is completely let out, remove the lid.
  • Stir in the sundried tomatoes, milk and parmesan. Taste and adjust with salt and pepper (I prefer red pepper flakes instead of black pepper for this recipe).
  • Serve with an additional sprinkle of parmesan and chopped parsley.