Instant Pot Creamy Mushroom Pasta

INGREDIENTS (serves 4)

2 tbsp olive oil

1 shallot, finely diced

3 garlic cloves, minced

227 g mushrooms, sliced (cremini, shiitake, button)

2 cups cauliflower florets / broccoli florets

3/4 tsp salt

1/2 tsp freshly cracked black pepper

2 1/4 cups vegetable broth 

1 tbsp whole-grain mustard

340 g uncooked gluten-free pasta (rotini, penne, farfalle) 

1/2 cup sour cream (or cashew cream, by blending 1/3 cup pre-soaked cashews with 3 tbsp water and 1 tsp apple cider vinegar)

PROCEDURE

1. Heat instant pot on “sauté” function. Once hot, add oil, shallot, garlic, mushrooms, salt and pepper and sauté for 5-6 minutes or until mushrooms have reduced to half their size.
2. Add the pasta, broth and mustard and stir well.
3. Set instant pot to high pressure cook on high for 4 minutes.
4. Carefully, manually release. 
5. Stir in the sour cream, and keep on warm setting for 5-10 minutes. The sauce will thicken slightly but will remain “saucy” enough for dipping bread if desired.
6. Feel free to garnish with freshly chopped parsley and red chilli flakes.

NOTES: To ensure the pasta cooks well, half the cooking time on the pasta directions on the package and subtract one minute. Remember to let the pasta sit for at least 10 minutes or until pasta is fully cooked inside the instant pot after stirring in the sour cream.