Jkawe

Vegetarian

Instant Pot Vegetable Mac and Cheese

Instant Pot Vegetable Mac and Cheese is a quick and easy meal the whole family will love.

  • Prep10 min
  • Cook17 min
  • Total27 min
  • Makes8 servings
  • Calories422
Instant Pot Vegetable Mac and Cheese

Method

  1. 1

    Put the broth {or water}, pasta, butter, dry mustard, garlic powder, salt and pepper in your Instant Pot or pressure cooker and give it a good stir until everything is mixed.

  2. 2

    Seal the lid and set the Instant Pot to Manual HIGH Pressure for 4 minutes. Once the Instant Pot or pressure cooker is done cooking do a quick release.

  3. 3

    Once all of the steam has been released unplug the Instant Pot and slowly remove the lid making sure to keep the lid facing away from you and using a towel or oven mitts.

  4. 4

    Stir in the milk, cheese and the frozen vegetables until combined. Seal the lid back on and let the mac and cheese sit for 4-5 minutes, or until the frozen vegetables are soft.

  5. 5

    Serve warm with fresh parsley to garnish.

Notes

You can use whatever small vegetables you want. I like to use frozen because they quickly cook once you re-seal the Instant Pot. If you don't like mixed vegetables, small corn and peas work great. I like to use whole milk to create a more flavorful, rich mac & cheese but you can use whatever milk you like. For cheese I like to use a variety mixed together but once again this is a preference as to what cheese you like in your mac and cheese. Sometimes I will try adding asiago or even a smoked gouda for a little different variation. If you like a little crunch with your mac & cheese you can sprinkle panko breadcrumbs on top before serving. This makes a good portion of mac & cheese. You can easily cut this recipe in half if you have a small family or don't want a lot of leftovers.

Per serving

  • Carbs50 g
  • Protein19 g
  • Fat16 g
  • Fiber3 g

Also filed under

Vegetarian Pasta

Cook next