Instant Pot Broccoli Mac and Cheese
A comforting, creamy meal featuring tender pasta shells, fresh broccoli, and a rich, cheesy sauce, all made in the Instant Pot.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Pasta
- 1 pound uncooked medium pasta shells
Aromatics
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Liquid
- 2 cups vegetable stock Add more if needed to cover the pasta
- 1 cup heavy whipping cream
- 2 cups sharp cheddar cheese, shredded
Vegetables
- 1 head fresh broccoli, broken down into florets
Instructions
- Step 1: Sauté the Aromatics - Turn on the Instant Pot and select the ‘Sauté’ function. Add the unsalted butter to the pot. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
- Step 2: Cook the Pasta - Add the uncooked pasta shells, Dijon mustard, ground nutmeg, salt, and black pepper. Pour in the vegetable stock, ensuring the pasta is just covered. Stir to combine.
- Step 3: Pressure Cook - Close the lid and set to ‘Manual’ mode at high pressure for 4 minutes. Once done, carefully release the pressure.
- Step 4: Add the Cream and Cheese - Stir in the heavy whipping cream, then gradually add the shredded cheddar cheese, stirring until melted and creamy.
- Step 5: Incorporate the Broccoli - Gently fold in the broccoli florets and let them steam in the hot mixture for 3-5 minutes.
- Step 6: Serve and Enjoy - Scoop into bowls and garnish with extra cheese or black pepper.
Notes
For extra flavor, use vegetable broth instead of water. Adjust cooking times for different pasta shapes. Add cooked protein or different vegetables for customization.