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–+ servings
5 from 7 votes

Instant Pot Broccoli Mac And Cheese

The best ever Instant Pot mac and cheese with broccoli! This is one of the easiest dinners that you can make in your Instant Pot. It's quick, easy, cheesy, and there's broccoli in it!
Author Diana
Servings 8 servings
Prep Time 5 minutes
Cook Time 10 minutes
5 minutes
Total Time 20 minutes

Equipment

Ingredients

  • 1 pound (450g) uncooked medium pasta shells
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups (500ml) vegetable stock add more if needed to cover the pasta
  • 1 cup (250ml) heavy whipping cream
  • 2 cups sharp cheddar cheese shredded
  • 1 head fresh broccoli broken down into florets

Instructions

  • To the Instant Pot, add pasta, butter, garlic, dijon mustard, nutmeg, salt, and pepper. Followed by the stock.
  • Give the ingredients a quick stir and try to get all of the pasta covered in liquid (add a little bit of water if necessary).
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
  • Carefully remove the lid, give the pasta a stir and check the amount of the liquid, if there's too much liquid left then you can discard a small amount.
  • Stir in the cream and cheese, and add the broccoli florets. Keep stirring until the cheese has completely melted and the sauce is creamy. Adjust the seasonings to your preference.
  • Cover the lid, and let the broccoli "steam" and soften for a few minutes. Serve warm.

Video

Notes

  • Use any type of short pasta shape such as macaroni, rotini, fusilli, or pasta shells.
  • The most popular choice of cheese is cheddar, don’t use extra sharp or aged cheddar. Go for medium or sharp cheddar, other great choices are Monterey Jack, Mozzarella, Fontina, or Colby.
  • Substitute heavy cream with half and half if you prefer.
  • For a silky smooth rich sauce, get a block of cheese instead of the pre-grated stuff. The pre grated cheese doesn’t melt very well as it contains anti-caking agents.
  • When reheating mac and cheese, add a splash of water as the sauce will be too thick.
  • The recommended portion size per person is 2-3oz (60-85 grams) of cooked pasta (without broccoli or sauce).

Nutrition

Calories: 484kcal | Carbohydrates: 50g | Protein: 17g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 787mg | Potassium: 417mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1406IU | Vitamin C: 68mg | Calcium: 272mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/instant-pot-broccoli-mac-and-cheese/