Step 1

Slice 12 ounces wild mushrooms. Dice 1 small yellow onion. Finely chop 3 garlic cloves and 4 teaspoons mixed herbs.

Step 2

Put 2 tablespoons olive oil in a 6-quart or larger Instant Pot or electric pressure cooker and heat on the highest Sauté setting until shimmering. Add the mushrooms, onion, and 1/2 teaspoon of the kosher salt, and cook, stirring occasionally, until the mushrooms have given off their liquid and begin to brown, 5 to 7 minutes.

Step 3

Add the garlic and herbs and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add 1/4 cup dry white wine and turn off the Sauté setting. Scrape up the browned bits on the bottom of the pot.

Step 4

Add 12 ounces whole wheat penne pasta, 2 cups vegetable broth, 3/4 cup water, and the remaining 1/2 teaspoon kosher salt, and stir to combine. Lock on the lid, make sure the valve is set to seal, and set to cook under HIGH pressure for 3 minutes. It will take about 8 minutes to come up to pressure.

Step 5

When the cook time is up, quick release the pressure. Uncover, add 1/2 cup chive and onion cream cheese, and stir to combine. Lock the lid back on with the steam valve set to vent. Let stand for 5 minutes so the pasta can finish cooking and absorb the cooking liquid. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves if desired.

Step 6

Taste and season with more salt and black pepper as needed. Garnish with the parsley if desired.