Instant Pot Broccoli Mac And Cheese

Instant Pot Broccoli Mac And Cheese 4 cups pasta dried 2 cloves garlic minced 1 tbsp dijon mustard 2 tbsp butter 1/4 tsp ground nutmeg 1 tsp salt 1/4 tsp ground black pepper 2 cups vegetable stock add more if needed to cover the pasta 1 cup (250 ml) heavy cream 1 head broccoli broken down into florets 2 cups sharp cheddar cheese shredded In the Instant Pot, add pasta of your choice, butter, dijon mustard, garlic, salt and pepper. Add the vegetable stock, make your own in the Instant Pot. Here’s an easy Instant Pot vegetable stock recipe that I make all the time. It’s healthier, cheaper and free of unnecessary/harmful ingredients and added sodium. Give the ingredients a quick stir and try to get all the pasta to be covered in liquid (add a little bit of water if necessary). Cover the pot with the lid, and set the vent to SEALING position. Click on MANUAL or PRESSURE COOKING (this depends on what model of Instant Pot you’re using). Set at 5 minutes, and let the Instant Pot come to pressure, and start cooking. Once it’s done cooking, quickly release the steam and carefully open the lid so that the steam doesn’t get in your face. It’s important to do a QR, otherwise the pasta will be overcooked. Once you open the lid, give the pasta a quick stir and please check the amount of the liquid, it’s too much as in if the pasta is too covered in liquid then you can discard a small amount. Stir in the cream (if you don’t have cream, then you can use a smaller amount of full fat milk). Add the broccoli florets, and finally stir in the cheddar cheese. Keep stirring until the cheese has completely melted and the sauce is creamy. If for some reason your sauce is still too watery, just click on sauté and cook for a few minutes and this should solve the problem. Have a little taste, and see if you need to add more salt or black pepper.