These days, creamy pasta has been a staple in both of our kitchens, which we can’t say is the case in yours. This meal is just what we want to eat right now since it satisfies our want for the warm and comforting combination of carbohydrates and cheese: Because of the Campbell’s® Cream of Mushroom Soup and the Swanson® Chicken Broth, it has a luxurious and velvety texture. It is loaded with delicate mushrooms, and loads of Parmesan cheese give it a cheesy flavor. Oh, and because you use your Instant Pot, putting it all together takes virtually no time. Therefore, it’s safe to say that it will be a crowd-pleaser at the dinner table more than once.
A Luxurious Pasta Dinner for Right This Minute
Right now, the finest kind of dinners is intimate ones like this one, which ticks off all the appropriate boxes. Still, better; it may be found in the storage room immediately. You may save yourself the hassle of grocery shopping by enlisting the help of a can of Campbell’s® Cream of Mushroom Soup and a carton of Swanson® Chicken Broth. They will work together to get the job done. Because the entire process takes place in the Instant Pot, you won’t need to dirty any additional pots or pans, and supper will be served in a moment. It is a simple and reassuring supper, and it is just what each of us deserves.
If You Need Help to Find…
- Try white mushrooms instead of cremini mushrooms.
- Parmesan cheese, try Pecorino Romano cheese.
- Try dry fettuccine or spaghetti in addition to dry linguine.
INGREDIENTS
- Cremini mushrooms, 8 ounces in total
- Two individual garlic cloves
- Two teaspoons of parsley leaves are fresh.
- grated Parmesan cheese equaling 2 ounces worth
- Three tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 8 ounces of linguine in its dry form
- a pinch and a quarter of a teaspoon of dried red pepper flakes (optional)
- 3 cups of Swanson® Chicken Broth in three equal halves
- 1 Campbell’s® Cream of Mushroom Soup can (with a capacity of 10.5 ounces)
INSTRUCTIONS
- Cremini mushrooms, 8 ounces total, should be sliced to a thickness of 1/4 inch. Prepare the dish by chopping three cloves of garlic and finely two tablespoons of fresh parsley leaves—grate 2 ounces of parmesan cheese, equivalent to roughly a half cup.
- Sauté the food in an electric pressure cooker by turning it on. When the temperature reaches the desired level, melt three tablespoons of unsalted butter and add the mushrooms with 1/4 teaspoon of kosher salt. The mushrooms should be browned and soft about five minutes into the cooking process. Sauté the mixture for one further minute after adding the garlic and, if using, the 1/4 teaspoon of red pepper flakes.
- The saute function should be turned off before adding half a cup of Swanson® Chicken Broth to the saucepan. Use a scraper to remove any food that has adhered to the bottom of the pot. Add one can of Campbell’s® Cream of Mushroom Soup (10.5 ounces) and whisk to blend the ingredients.
- Cut the 8 ounces of dry linguine in half lengthwise and arrange it on top of the mushroom mixture in either one or two layers. From this point on, there should be no more stirring. On top of the spaghetti, pour the remaining two and a half cups of chicken broth. Please keep in mind that there should be no commotion in this area. Prepare the meal in the pressure cooker by setting it to cook for 8 minutes on HIGH pressure. The pressure cooker should take anywhere from seven to ten minutes to reach full pressure. As soon as the eight minutes are up, release the pressure from the pressure cooker by opening the quick-release valve.
- Release the pressure from the pressure cooker and toss the linguine and sauce to integrate them. After the pressure cooker has been turned off, the insert should be taken out of the pressure cooker. Serve right away with some grated Parmesan cheese and chopped parsley.
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