Multicooker Beef, Mushroom, and Caramelized Onion Penne


Multicookers allow you to make al dente one-pot pasta without having to cook the pasta separately. Cooking it in broth and with caramelized onions and mushrooms means the whole dish absorbs savory flavor.

Beef, Mushroom & Caramelized Onion Penne on yellow plate
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
45 mins
6 1/4 cups


  • 1 tablespoon butter

  • 8 ounce sliced fresh cremini mushrooms

  • 4 cup dried penne pasta (12 oz)

  • 1 cup Multicooker Caramelized Onions (recipe below)

  • 1 - 2 cup cooked beef from Multicooker Beef Broth (see recipe), broken into large bite-size pieces (optional)

  • 2 large garlic cloves, sliced

  • 1 teaspoon chopped fresh rosemary

  • ½ teaspoon salt, plus more for seasoning

  • ¼ teaspoon pepper

  • ¼ teaspoon crushed red pepper

  • 3 cup Multicooker Beef Broth (recipe below) or mushroom broth

  • ½ cup grated Parmesan cheese

  • ¼ cup chopped fresh parsley

  • 2 tablespoon balsamic vinegar

  • 1 5 ounce package fresh baby arugula

  • ¼ cup crumbled blue cheese

  • Freshly cracked black pepper

For the Multicooker Caramelized Onions

  • 3 large yellow onions (2 1/2 pounds total)

  • 2 tablespoon unsalted butter

  • 3 sprigs fresh thyme or 1/4 teaspoon dried thyme, crushed

  • 1 teaspoon salt

  • ¼ teaspoon pepper

  • ½ cup water, broth, or dry white wine

For the Multicooker Beef Broth

  • 1 tablespoon olive oil

  • 1 pound beef chuck roast or meaty beef shanks

  • 1 teaspoon kosher salt

  • 2 pound beef bones, knuckles, and/or marrow bones

  • 1 large onion, unpeeled and coarsely chopped (2 cups)

  • 2 large carrots, coarsely chopped (1 1/2 cups)

  • 2 large celery stalks, coarsley chopped (1 1/3 cups)

  • 1 ounce dried shiitake mushrooms

  • 1 tablespoon tomato paste

  • 3 thyme sprigs (optional)

  • 1 bay leaf

  • 2 tablespoon soy sauce

  • ½ teaspoon freshly ground black pepper, or to taste


  1. In a 6-qt. electric multicooker use sauté setting on high to melt butter. Add mushrooms; cook 6 minutes or until tender, stirring occasionally. Press cancel setting. Layer penne, caramelized onions, beef (if using), garlic, rosemary, crushed red pepper, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper in the pot; do not stir. Pour broth over top. Lock lid and adjust steam valve to seal. Set cooker on low pressure to cook 7 minutes for al dente pasta or 8 minutes for tender pasta.

  2. Immediately release pressure. Carefully open lid. Stir in Parmesan, parsley, and vinegar. Fold in arugula. If you like, season with additional salt. Top with blue cheese and additional black pepper. Serves 4.

Make the Multicooker Caramelized Onions

  1. Cut tops and bottoms off onions; set on the root end and cut onions in half vertically. Slice onion halves from top to bottom into 1/2-inch-thick pieces. In a 6-qt. electric multicooker use sauté setting on high to melt butter. Cook 2 minutes or until butter begins to brown. Press cancel setting. Add onions, thyme, 1 tsp. kosher salt, and 1/4 tsp. black pepper; stir to combine. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 2 minutes. Immediately release pressure. Carefully open lid.

  2. Drain off and discard excess liquid in multicooker pot. Return pot to multicooker. Use sauté setting on high to cook onions 12 minutes or until onions begin to brown and there are browned bits on bottom of pot, stirring only twice.

  3. Discard thyme sprigs (if using). Add the water; cook 2 minutes or until liquid is mostly evaporated, stirring to scrape up browned bits. Makes 2 cups.

Make the Multicooker Beef Broth

  1. In a 6-qt. electric multicooker use sauté setting on high to heat 1 Tbsp. olive oil. Season roast with 1 tsp. salt. Add roast to multicooker; cook 8 to 10 minutes or until well browned on both sides, turning roast once. Remove roast from multicooker.

  2. Add 1/2 cup water to the multicooker and stir to scrape up browned bits on bottom of pot. Press cancel setting.

  3. Return roast to multicooker. Add 7 1/2 cups cold water, the beef bones, onion, carrots, celery, mushrooms, tomato paste, thyme (if using), and bay leaf. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 1 hour. Let stand 45 to 55 minutes to release pressure naturally. Carefully open lid.

  4. Strain broth through a fine-mesh sieve into a large heatproof bowl. Reserve roast meat for another purpose; discard bay leaf and remaining solids.

  5. Stir soy sauce and 1/2 tsp. black pepper into broth. Taste and, if you like, add additional soy sauce and pepper. Refrigerate until completely chilled. Remove and discard any fat that has hardened on the surface of the broth. Store broth in airtight containers in the refrigerator up to 4 days or freeze up to 3 months. Makes 7 to 8 cups broth.


No liquid is used to cook the onions in this recipe because they contain enough moisture to create the necessary steam to bring the pot up to pressure. Cutting the onions vertically into thick slices prevents them from becoming stringy. Use these to make French onion soup or pasta (see recipes), quiche, or mixed with equal parts sour cream and mayonnaise for a decadent French onion dip.

To make French Onion Soup

Proceed with recipe, deglazing the pot with dry sherry instead of white wine. Press Cancel. Add 6 cups beef or mushroom broth, 1 bay leaf. Select the Sauté function and adjust to high. Simmer uncovered, stirring occasionally, until flavors have melded, 15 minutes. Ladle soup into oven-safe bowls set on a rimmed baking sheet. Place a slice of stale baguette in each bowl and sprinkle generously with shredded Gruyere cheese. Slide baking sheet under broiler and broil until the cheese is browned and bubbly, 3 minutes.


Multicookers excel at extracting all the flavor from bones to make rich broth in a third of the time. Beef chuck roast adds a flavor boost, and you can use the meat for soup or a rich mushroom pasta dish (see recipe). Be sure to allow the steam to release naturally - quick-releasing the pressure when making broth can result in dangerous oily splatters from the release valve.

Nutrition Facts (per serving)

534 Calories
13g Fat
84g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 534
% Daily Value *
Total Fat 13g 17%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 1655mg 72%
Total Carbohydrate 84g 31%
Total Sugars 11g
Protein 21g
Vitamin C 18.9mg 95%
Calcium 259mg 20%
Iron 4.3mg 24%
Potassium 867mg 18%
Folate, total 282.3mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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