Instant Pot Mushroom Paprikash Pasta

This  vegetarian one-pot pasta meal really puts mushrooms center-stage. This dish is a riff off of a Hungarian stew with creamy sour cream-based gravy, which is typically served on spaetzle or, in American interpretations, noodles. Here, I created another wonderpot recipe where the pasta and sauce cook together in the Instant Pot, melding the flavors and simplifying everything. The result is mushroomy with a tangy cream sauce.

Serves 5-6

Instant Pot Mushroom Paprikash Pasta
1 T butter
1.5 lb mushrooms (I like cremini), thinly sliced
1/2 an onion (optional)
1 heaping T minced garlic
1/4 t thyme
2 t Worcestershire sauce
1 t smoked paprika
1 t sweet paprika
1/2 t salt or Tony Chacheres to taste
black pepper and red pepper flakes to taste
4 cups water
1 lb pasta of choice (I like rotini)
2/3 cup grated Parmesan cheese
16 oz sour cream
1 bunch parsley, leaves chopped, optional

Instant Pot Instructions
Saute mushrooms and onion, if using, in butter over high heat until browned, about 5 minutes. Add garlic and seasonings and saute one more minute. Add all remaining ingredients except Parmesan, sour cream, and parsley. Seal and set Instant pot to manual pressure for 4 minutes. Once finished, turn valve for quick release and add remaining ingredients. You may need to let it stand for a couple of minutes so that the pasta can absorb excess liquid.

Stovetop Instructions
In a large saucepan or dutch oven, saute mushrooms and onion, if using, in butter over medium-high heat until browned, about 5 minutes. Add garlic and seasonings and saute one more minute. Add all remaining ingredients except Parmesan, sour cream, and parsley. Bring to a bare simmer and cook, covered, for 15-20 minutes. The pasta has a tendency to stick to itself and the bottom of the pan, so stir frequently. When pasta is al dente, remove from heat and stir in remaining ingredients. You may need to let it stand for a couple of minutes so that the pasta can absorb excess liquid.