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!
Author:
Recipe type: Main
Cuisine: American
Serves: 6-8 servings
Ingredients
  • 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
Instructions
  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.
Recipe by at https://www.mymoderncookery.com/instant-pot-spinach-artichoke-mac-and-cheese/