Instant Pot Mac and Cheese with Broccoli

This Instant Pot Mac and Cheese with Broccoli is creamy, cheesy, and ready in under 30 minutes!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Main Course

Cuisine: American

1 lb. uncooked whole wheat elbow pasta a healthier pasta option that adds fiber
4 cups water essential for cooking the pasta
2 Tbsp grass-fed butter adds richness to the dish
1/2 tsp ground mustard a touch of tanginess that enhances the cheese flavor
1 tsp salt for seasoning the pasta water
1/2 tsp pepper adds a hint of spice
2 cups fresh or frozen broccoli provides a nutritious and colorful addition
1 cup milk use 2% for creaminess or a non-dairy version if preferred
3 cups shredded sharp cheddar cheese the star of the dish, offering gooey, cheesy goodness

Gather all your ingredients and measure them out. This will make the cooking process smoother and faster.
In the Instant Pot, combine 1 lb. of uncooked whole wheat elbow pasta and 4 cups of water. Stir to ensure the pasta is evenly distributed.
Add 1 tsp of salt, 1/2 tsp of pepper, and 1/2 tsp of ground mustard to the pot. This will infuse flavor into the pasta as it cooks.
Secure the lid on the Instant Pot and set it to manual high pressure for 4 minutes. Once the cooking time is up, perform a quick release to release the steam.
Carefully remove the lid and stir in 2 cups of fresh or frozen broccoli florets. The residual heat will cook the broccoli perfectly.
Add 2 Tbsp of grass-fed butter and 1 cup of milk to the pasta and broccoli mixture. Stir until the butter has melted and the mixture is well combined.
Gradually add 3 cups of shredded sharp cheddar cheese, stirring continuously until the cheese is fully melted and the sauce is creamy.
Spoon the Instant Pot Mac and Cheese with Broccoli into bowls and serve hot. Enjoy your delicious, comforting meal!