Instant Pot Spinach Artichoke Mac and Cheese
Prep time
Cook time
Total time
This Instant Pot Spinach Artichoke Mac and Cheese uses up your pantry stock to make a delicious and healthy meal in under 30 minutes!
Recipe type: Main
Cuisine: American
Serves: 6-8 servings
  • 1 pound uncooked elbow pasta, I used whole wheat
  • 4 cups of water
  • 1½ teaspoons salt
  • 3 tablespoons butter, cut into small pieces
  • 1 cup shredded Monterey Jack
  • 1 cup shredded fontina
  • ½ cup shredded parmesan
  • ½ cup whole milk
  • 1 8oz bag of frozen spinach, defrosted and squeezed of all liquid
  • 1 14 oz can artichoke hearts, drained and roughly chopped
  1. Pour the pasta, water, and salt into the pot of your electric pressure cooker. Using the manual function, cook for 3 minutes. When the timer goes off, quick release the steam.
  2. Gently stir in the butter until melted. Add the cheeses and milk. Use a couple of tablespoons of milk at a time, as needed. Depending on the type of pasta you use, you may need more or less. Stir in spinach and chopped artichoke hearts. Taste and season additionally, if needed.
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