Instant Pot Broccoli Mac And Cheese

8 standard portions

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Ingredients

• 1 pound (450g) uncooked medium pasta shells
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 tablespoon Dijon mustard
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups (500ml) vegetable stock (add more if needed to cover the pasta)
• 1 cup (250ml) heavy whipping cream
• 2 cups sharp cheddar cheese (shredded)
• 1 head fresh broccoli (broken down into florets)

Method

1. To the Instant Pot, add pasta, butter, garlic, dijon mustard, nutmeg, salt, and pepper. Followed by the stock.
2. Give the ingredients a quick stir and try to get all of the pasta covered in liquid (add a little bit of water if necessary).
3. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
4. Carefully remove the lid, give the pasta a stir and check the amount of the liquid, if there's too much liquid left then you can discard a small amount.
5. Stir in the cream and cheese, and add the broccoli florets. Keep stirring until the cheese has completely melted and the sauce is creamy. Adjust the seasonings to your preference.
6. Cover the lid, and let the broccoli "steam" and soften for a few minutes. Serve warm.