Instant Pot Spinach Mac and Cheese
Creamy and delicious with a little spinach for good measure, this spinach mac and cheese is fit for a meal or a side dish the family will love!
Servings 6 people
- ½ pound elbow macaroni
- 2 cups vegetable broth
- 1 tsp Dijon mustard (or 1/4 tsp ground mustard)
- ⅛ tsp garlic powder
- ½ cup warm milk
- 2 cups shredded Cabot Vermont Sharp Cheddar
- ¼ cup shredded Cabot Alpine Cheddar Cheese
- 6 cups fresh baby spinach
- fresh ground pepper to taste
Add pasta, broth, mustard, and garlic powder, to the inner pot of the pressure cooker. Stir to combine.
Close the lid and set to sealing. Cook on manual high pressure 3 minutes. Wait for it to come to pressure. (It took my Instant Pot 5 minutes to reach pressure.) Using an oven mitt or towel, do a quick release and carefully open the lid so the steam escapes away from you.
While hot, add the warm milk and shredded cheeses. Stir continuously until the cheese melts into a smooth creamy sauce. If there’s excessive liquid, saute the mixture for 3-5 minutes on normal heat.
Stir in the spinach. Let sit for 5 minutes to thicken. Taste and add cracked black pepper to taste and salt if needed. Enjoy warm with a salad if you’d like even more veggies.
Allow time for the cheese sauce to thicken
If there’s excessive liquid, saute the cooked pasta and cheese mixture for 3-5 minutes on normal heat. Do not overcook.
The key to a thick creamy sauce is time - allow the mac and cheese to sit about 5 minutes before diving in.
Trying this recipe without an Instant Pot?
You can use this recipe for any electric pressure cooker. And I do recommend this one-pot method since it's quick and easy!
Calories: 190kcal | Carbohydrates: 3g | Protein: 12g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 648mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2485IU | Vitamin C: 6mg | Calcium: 364mg | Iron: 1mg