instant pot macaroni and cheese with broccoli

#Instant pot macaroni and cheese with broccoli full#

When the macaroni and broccoli are fully cooked, turn off the heat.

Once shredded, return the chicken to the pot. I roughly shredded mine as I like some larger pieces of chicken in my soup. While the macaroni and broccoli are cooking, shred the chicken. Drain the pasta in a colander and set it aside. Lower it to a simmer and cook for 7 minutes, stirring every so often. Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Stir macaroni, broccoli and half and half into the pot and bring it to a boil. Turn the instant pot onto saute or the stove top pot up to medium high. Remove the chicken and set aside in a large bowl. You may need to lower the heat to med-low when it begins to boil.Īfter the chicken is cooked, allow instant pot to naturally release for an extra 5 minutes. Add evaporated milk and cheese, ½ cup at a time until its your desired texture. The IP will take about 7 minutes to come to pressure. Close lid, set valve to sealing and set timer to 5 minutes. For stove top, simmer for 20-25 minutes, until chicken is cooked through. Place water, macaroni, nutmeg and butter in your Instant Pot insert. Stir to combine and fully mix the flour into the broth.Ĭlose the instant pot or put a lid on the stove top pot. Cook the flour another 1-2 minutes.Īdd in chicken broth, water, dijon mustard, cayenne, salt and pepper to the pot. Sprinkle flour over veggies and chicken and toss to combine. Add butter to melt.Īdd chicken, onions and peppers to sear for 2-3 minutes. Serve with any remaining lemon wedges.Turn the instant pot onto saute or large stove top pot on over medium heat.

Serve into bowls and dust with Parmesan.

Add 1/4 cup hot water to create a creamier sauce, if necessary.

Add ricotta cheese and lemon juice, stir.

Stir immediately to loosen noodles from bottom.

Let Instant Pot release for 2 minutes, then manually release pressure to lift lid. Place lid on top and cook on high pressure for 6 minutes.In an Instant Pot or electric pressure cooker, add broccoli, garlic, noodles, stock, lemon zest, salt, pepper, and red pepper flakes.The results are a warm bowl of pasta with the right amount of cheesy flavor, yet healthier from the addition of broccoli, while still tasting absolutely delicious.ġ crown of broccoli, cut-up or 2 1/2 cups florets My cheese of choice was ricotta, which I added into the pot after cooking elapsed, which gave it a luscious mouthfeel – similar to traditional macaroni and cheese, but lightened up a bit. Using an Instant Pot as a cooking vesicle is always appealing, so that it’s done in under 10 minutes, and the broccoli softens, and folds into the noodles beautifully.

#Instant pot macaroni and cheese with broccoli full#

Whether you buy a full crown of broccoli, and create florets and slice the stalk into coins, or purchase a pre-packaged bag that’s ready-to-use, broccoli is as versatile as a pound of ground meat. Greens are a big part of my daily diet and I try my best to insert them into every meal and if you’re going to pick a vegetable that packs a punch, go with broccoli. Vegetables, like broccoli, add vitamins and minerals to any recipe and this Instant Pot Broccoli Macaroni and Cheese has all the creaminess of a classic, mixed with a touch of healthy to create a one pot wonder.