Instant Pot Balsamic Mushroom Orecchiette

When I sought out to pen my second #1 Bestselling (sorry, I had to) Lighter cookbook, I couldn’t do it without a pasta chapter. And since Balsamic Mushroom Orecchiette is a delicious and prime example of eating delectable pasta in a lighter fashion, I had to give you a taste.

This dish will satisfy any pasta lover and should take off some of the guilt since it’s definitely lighter and less indulgent than some of my other acclaimed favorites (*cough cough* Sausage & Shells), yet just as flavorful.

Start with a shallot
Start with a shallot…
diced shallot
…and dice it up. (And that’s all the chopping for this recipe!)
Add some ghee and olive oil to the Instant Pot.
Add some ghee and olive oil to the Instant Pot.
Give the pot some heat and allow the ghee to melt and the oil to heat.
Give the pot some heat and allow the ghee to melt and the oil to heat.
Add the shallots to the pot
Add the shallots to the pot…
as well as sliced baby bella mushrooms.
…as well as one of the starts of our show: sliced baby bella mushrooms (getting them pre-sliced at the market saves so much time).
Sauté the veggies for a few minutes until the mushrooms slightly brown and cook down.
Sauté the veggies for a few minutes until the mushrooms slightly brown and cook down.
Adding balsamic vinegar to the pot
Now for another key (and super flavorful) ingredient: balsamic vinegar!
Adding Worcestershire sauce or sugar-free steak sauce to the pot
Feel free to also add in some Worcestershire sauce or sugar-free steak sauce.
Adding garlic to the pot.
…as well as some minced or pressed garlic.
veggies simmering in balsamic vinegar.
Allow the veggies to simmer in the balsamic for a moment.
Deglazing pot
Make sure you deglaze (scrape) the bottom of the pot to free-up any browned bits from the mushrooms! We want the bottom of the pot nice and smooth so we won’t have any issues coming to pressure. Balsamic vinegar and Worcestershire sauce are miraculous at this.
Adding broth to the pot
Pour in some broth…
adding seasoned salt and oregano to the pot
…and season with seasoned salt and oregano.
Stirring pot
Stir everything around nice and good!
Adding pasta to pot
And now, let’s add in the other star of this dish: orecchiette! This is an ear-shaped, frisbee-like pasta and can be found in most markets. But if you cant find it, you can sub it with any short-form pasta such as shells or macaroni.
Smoothing out pasta
When you add the pasta, DO NOT STIR IT. If you stir it, you risk a burn notice due to the veggies in the pot with the pasta. Just smooth the orecchiette out with a wooden spatula…
Pasta submerged in broth.
…until it’s mostly submerged in the broth. Secure the lid and cook at high pressure.
Perfectly cooked pasta.
When done, you’ll see the pasta will have cooked perfectly!
Adding Greek yogurt to the pot
Now let’s put on the finishing touch: some Greek yogurt!
Stirring pot and blending yogurt with sauce.
Stir it into the pasta until it becomes melded into the sauce.
Sauce thickening.
Allow the pasta to rest for a few moments as the sauce will thicken to the perfect consistency.
Plating pasta
Plate it up (portion control is important)…
balsamic glaze
…and feel free to optionally top with some Balsamic Glaze
truffle oil
…and some truffle oil.
Finished pasta
Look at that beautiful (portion-controlled) bowl of sexy and adorable pasta! Since you may be drooling, allow me to try it out for you.
Man holding pasta
Show off your masterpiece…
Man tasting pasta
…and give it a taste.
And, folks, that’s one de”LIGHT”ful (and simple) dish!
Yield: 6

Instant Pot Balsamic Mushroom Orecchiette

Instant Pot Balsamic Mushroom Orecchiette

When I sought out to pen my second #1 Bestselling (sorry, I had to) Lighter cookbook, I couldn't do it without a pasta chapter. And since Balsamic Mushroom Orecchiette is a delicious and prime example of eating delectable pasta in a lighter fashion, I had to give you a taste.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 12 minutes
Total Time 22 minutes

Ingredients

Optional Finishes

Instructions

  1. Add the oil and ghee to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. Once the oil’s bubbling and the ghee’s melted (about 3 minutes), add the shallot and mushrooms. Sauté for 5 minutes, or until the mushrooms soften and begin to brown. Add the garlic and sauté for 1 minute (or just add the garlic in the next step with the balsamic).
  2. Pour in the balsamic vinegar and Worcestershire (if using) and deglaze the bottom of the pot. Simmer for 3 minutes. Add the broth, oregano, seasoned salt and stir. Add pasta but do not stir. Just lightly submerge in the broth with a mixing spoon.
  3. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
  4. Add the yogurt and stir until melted and creamy. Let rest for 3–5 minutes to slightly cool and thicken.
  5. Serve as is, or top with a drizzle of truffle oil and/or balsamic glaze.

Jeffrey's Tips

Can’t find orecchiette? Use any short-form pasta. Up the cook time to
6 minutes, but if you use whole wheat or gluten-free pasta, shave the time down
to 4 minutes.

Reader Interactions

Comments

  1. CM Maison

    Going to wing this one by adding ground lamb. Will brown it separately but not sure if I need to increase broth. Assume adding 1lb of lamb. I dont want to try it and guess if someone has the answer….

  2. Sue

    Made it – love the flavors. Used the exact same brand and shape of pasta and it was firmer than al dente.

    If that happens, how can I fix it? Do I add broth and let it sit on stay warm til it absorbs more liquid? Or is there something else I should do?

    Next time I will either use a different shape or up the time.

Leave a Reply

Your email address will not be published. Required fields are marked *