Instant Pot Broccoli Mac and Cheese Recipe

instant pot broccoli mac and cheese recipe
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    7.6 g
  • Saturated Fat

    3.2 g
  • Polyunsaturated Fat

    0.8 g
  • Cholesterol

    71.7 mg
  • Sodium

    514.0 mg
  • Potassium

    498.0 mg
  • Carbohydrate

    13.9 g
  • Fiber

    1.1 g
  • Sugars

    0.5 g
  • Protein

    34.4 g

Instant pot broccoli mac and cheese recipe. This is very easy and yummy one pot dish. The mac and cheese cooked in an electric instant pot comes out amazingly creamy. You may also like Pressure Cooker Chicken Mac-and-Cheese

Instant Pot Broccoli Mac and Cheese Recipe


  • 1 pound (480 g) uncooked macaroni
  • 3 tablespoons unsalted butter
  • salt and freshly ground black pepper, to taste
  • 4 cups broccoli florets
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 5 oz (150 ml) can evaporated milk
  • 1 cup (250 ml) half-and-half
  • 1½ cups (370 ml) grated extra sharp Cheddar cheese
  • 4½ cups (1125 ml) water
  • fresh basil leaves, for garnish


Step 1

In a 6-quart (6 L) electric instant pot, combine macaroni, butter, and water. Stir well.

Step 2

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Step 3

Using the Quick Release method bring pressure to normal. Carefully unlock and open the lid.

Step 4

Switch to the sauté mode. Stir in broccoli florets and cook, stirring occasionally, until tender and liquid has reduced, for about 3-4 minutes. Mix in Dijon mustard and garlic powder.

Step 5

Go into "Keep Warm" function. Add the milk and half-and-half, stirring until warmed, for about 2-3 minutes. Add grated cheese and whisk until melted, for a further 3 minutes. Garnish with fresh basil leaves (optional) Season to taste with salt and black pepper. Serve hot.


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