Servings: 4 generous servings

8 oz bacon, diced (smoked, thick cut is best!) 8 oz bacon, diced (smoked, thick cut is best!)
1 medium onion, diced 1 medium onion, diced
1 1b slice mushrooms 1 1b slice mushrooms
1 box Cellentani or spiral pasta (16 oz) 1 box Cellentani or spiral pasta (16 oz)
4 1/2 cups water (4 cups if using macaroni) 4 ½ cups water (4 cups if using macaroni)
1 jar Alfredo sauce (or just olive oil for lactose intolerant diners) 1 jar Alfredo sauce (or just olive oil for lactose intolerant diners)
Parmesan cheese if desired Parmesan cheese if desired
 
Tools: subheading: Tools:
Cutting Board Cutting Board
Knife Knife
Instant Pot Instant Pot
Metal strainer Metal strainer
Pyrex bowl to catch drippings Pyrex bowl to catch drippings
Bowl to set aside Bowl to set aside
Spoon or spatula Spoon or spatula

IF COOKING THE BACON, ONIONS AND MUSHROOMS IN THE INSTANT POT: subheading: IF COOKING THE BACON, ONIONS AND MUSHROOMS IN THE INSTANT POT:
Press Instant pot setting "Saute". You can increase or reduce the saute' level by hitting "keep warm/cancel", "saute" and then "adjust".
Cook diced bacon to your preference.  (17 minutes to cook 8 ozs to slightly crisp)
Remove bacon from IP to a strainer over a pyrex dish.  Once fully drained, place the bacon aside for later.
Add diced onions to IP and saute in bacon grease until cooked and slightly brown on the edges. (4 minutes)
Remove cooked onions from IP to a strainer over a pyrex dish.  Once fully drained, add the onions to the bacon that was set aside.
Drain excess fat from IP, leaving just a bit to cook the mushrooms.
Add mushrooms to IP and cover with a "lid" (NOT the IP lid... see notes).
Cook the mushrooms until almost al dente (7 mins), then remove the "lid" and cook to steam off extra liquid (6 mins).
Remove the cooked mushrooms from IP to a strainer over a pyrex dish.  Once fully drained add to the onions and bacon that was set aside.
Stop the saute function by pressing the "Keep warm/ Cancel" button.
(The above can also be done on a stove while the pasta is cooking in the IP.)
NEXT COOK THE PASTA: subheading: NEXT COOK THE PASTA:
Add the box of dried pasta to the Instant Pot.
Cover with WATER.
Gently press the pasta down so that it is all submerged under the liquid.
Lock on the lid. Make sure the steam release handle is on "Sealing".
Press "Manual", then use the "-/+" buttons to adjust the time to half of the normal cooking time on the package of pasta. For example, my package of pasta normally takes 11 to 12 minutes to cook, so half of that time (rounded up), is 6 minutes.
(It took 8 minutes for the pressure float valve to pop, another 3 minutes for the countdown to start, and 6 minutes to cook, so a total of 17 minutes.)
When the cooking time is up, press the "Keep warm/cancel" button to stop the warming function. Wait for the pot to cool down naturally for about 5 minutes, then carefully quick release the steam by moving the steam release handle to "Venting". I like to use a chopstick to flip the handle, with the other hand holding a cloth or paper towel in case any liquid spews out.
After the pressure float valve drops down, indicating the pressure in the pot has gone down to normal, twist open the lid. Be careful of any steam.
Stir the pasta to ensure the remaining liquid gets absorbed into the pasta.
Add cooked bacon, onions, and mushrooms and stir.
Add a jar of Alfredo sauce, stir and serve.
Before putting the Instant Pot away, ensure you clean the drip catcher, vent basket, seal and inside of lid.

Most pastas cook in the Instant Pot for 1/2 the time listed on the label.  Cellentani pasta list 11-12 minutes for its cook time, so 6 minutes.  Most pastas cook in the Instant Pot for ½ the time listed on the label.  Cellentani pasta list 11 to 12 minutes for its cook time, so 6 minutes.
I have been using 4 cups of water, which is enough to cover the pasta in the bottom of the pot, but since this is a thicker pasta and it isn't stirred during cooking, a few pieces on the top where a bit more than al dente.  Once it was stirred into the sauce, no one noticed that, but I increased the amount of water in the recipe to 4 1/2 cups which turned out perfect.  I have been using 4 cups of water, which is enough to cover the pasta in the bottom of the pot, but since this is a thicker pasta and it isn't stirred during cooking, a few pieces on the top where a bit more than al dente.  Once it was stirred into the sauce, no one noticed that, but I increased the amount of water in the recipe to 4 ½ cups which turned out perfect.
I used a "lid" to help cook the mushrooms.  The saute function does not work with the Instant Pot lid in place, so the "lid" must be a different lid.  IP sells a lid for use during sauteing, but I had a stock pot lid that fit well enough.  I used a "lid" to help cook the mushrooms.  The saute function does not work with the Instant Pot lid in place, so the "lid" must be a different lid.  IP sells a lid for use during sauteing, but I had a stock pot lid that fit well enough.
BEFORE COOKING:  BEFORE COOKING:
-Ensure you place the Instant Pot on the counter, away from any heat sources that might melt the IP's plastic and clear a spot on your counter top place the lid while sauteing and when done cooking.  If you don't do this, you might end up placing it on the stove top, which will melt parts if the stove has been used to cook or if the stove is accidentally turned on.  -Ensure you place the Instant Pot on the counter, away from any heat sources that might melt the IP's plastic and clear a spot on your counter top place the lid while sauteing and when done cooking.  If you don't do this, you might end up placing it on the stove top, which will melt parts if the stove has been used to cook or if the stove is accidentally turned on.
-Ensure the the inner cooking pot is in the Instant Pot.  -Ensure the the inner cooking pot is in the Instant Pot.
-Ensure the lid seal and vent basket are in place on the inside of the lid and that the steam release handle is closed on top of the lid before cooking.  -Ensure the lid seal and vent basket are in place on the inside of the lid and that the steam release handle is closed on top of the lid before cooking.