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.
Instant Pot Balsamic Mushroom Orecchiette
Yield: 6
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
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons ghee
- 1 large shallot, diced
- 1 pound baby bella mushrooms, sliced
- 3 cloves garlic, minced or pressed
- 1/4 cup balsamic vinegar
- 1 teaspoon Worcestershire sauce or sugar-free steak sauce (optional)
- 3 1/4 cups mushroom broth (I used 3 1/4 teaspoons Mushroom Better Than Bouillon + 3 1/4 cups water) or low-sodium vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon seasoned salt
- 1 pound orecchiette (frisbee-like pasta)
- 1/4 cup plain 2% Greek yogurt
Optional Finishes
Instructions
- 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).
- 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.
- 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.
- Add the yogurt and stir until melted and creamy. Let rest for 3–5 minutes to slightly cool and thicken.
- 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.
Candy
If you don’t care about calories could you use Boursin instead of the yogurt?
Jeffrey
Sure!
Jeffrey
Absolutely. Use one 5.2-ounce package.
J
What brand of balsamic vinegar do you recommend?
Jeffrey
Any will do. I use the one from Costco.
Allyson
What can I use to replace the Ghee? Not looking to keep it light!
Jeffrey
Butter!
Elzabeth
Ghee doesn’t burn like regular butter, so it’s good for sautéing.
Deb
Could I add chicken?
And before the mushrooms?
Jan
How many calories are in a serving?
Jill
What would you suggest as an option to replace mushrooms?
Andy
I’m going to try eggplant. Much to my dismay, my spouse doesn’t like mushrooms.
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….
Carol
what else can i use instead of yogurt. Not diet.
Jeffrey
Sour cream. Boursin. You name it.
Carol
heavy cream ?
Elizabeth
Crème fraîche
Elizabeth
If you can’t find that then sour cream.
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.
Ellen
That just happened to me, as far as the pasta being cooked enough- I didn’t use the same brand but is was short form pasta. Did you figure anything out?
Sue W
I had the same issue. Really firm. I upped the liquid and added a few minutes of natural release.
Liz
I love this recipe!
Shaila Sroka
Is this good cold?
Tori
I used my smokehouse balsamic vinegar from a local store and it was AMAZING in this recipe. Will definitely be making this recipe again!
Marcie
This is one of my family’s favorites! I’ve even managed to make it AIP complaint!
Nao
sides? or is it better just the dish alone?
Jeffrey
Either works!