Instant Pot® Spinach-Artichoke Mac and Cheese
Your favorite dip just got a mac and cheese makeover!
This Instant Pot® Spinach-Artichoke Mac and Cheese delivers a fantastically creamy and flavorful meal in record time. Cavatappi pasta is cooked directly in your Instant Pot® with chicken broth, then stirred with a harmonious blend of Fontina, cream cheese, and Parmesan, along with hearty artichoke hearts and fresh spinach.
It's a deliciously convenient way to enjoy a sophisticated mac and cheese with minimal effort.
Ingredients:
- 1 package (16 ounces) uncooked cavatappi pasta
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon coarsely ground pepper
- 12 ounces Fontina cheese, shredded (3 cups)
- 6 ounces cream cheese, cubed
- 3 ounces Parmesan cheese, finely shredded (about 1 cup)
- 2 cans (14 ounces each) water-packed quartered artichoke hearts, rinsed, drained and coarsely chopped
- 1 bag (5 ounces) fresh baby spinach (about 5 cups), coarsely chopped
Instructions:
| 1. Place the pasta, chicken broth, garlic powder and pepper into a greased Instant Pot®. |
| 2. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 5 minutes. |
| 3. Select cancel setting. Quick release pressure carefully, as directed by manufacturer. |
| 4. Select keep warm setting. Gradually stir in the fontina, cream cheese and parmesan until melted. Fold in artichoke hearts and spinach. |
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