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Instant Pot Vegetable Mac and Cheese is a quick and easy meal the whole family will love. Rich and creamy mac and cheese cooks quickly in your Instant Pot and is mixed together with your favorite vegetables creating a calcium, protein rich dish.
Any other Instant Pot lovers out there? If you have one or are thinking of getting one, today’s Instant Pot Vegetable Mac and Cheese is a recipe you have to add to your list to try! I am parting withAmerican Dairy Association Mideast to celebrate Dairy Month coming up in June. It is a great time to take a moment to celebrate America’s dairy farmers, who provide us with healthy dairy foods.
There is no better way to celebrate than to eat a big bowl of mac and cheese filled with nutritious dairy. Who doesn’t love a creamy, cheesy bowl of comfort? We eat mac and cheese on repeat like this Baked Mac and Cheese with Bread Crumbs Recipe and this Pumpkin Mac and Cheese.
Recipe Ingredients
Please see the recipe card below for exact ingredient amounts and instructions.
- pasta: I like to use elbow macaroni or a small shaped noodles in mac and cheese. I find it mixes nicely with the veggies and cheese.
- spices: dry mustard powder and garlic powder add nice flavor. Try adding other spices and herbs like paprika, parsley or chives.
- milk: whole milk helps create a creamy cheese sauce.
- veggies: I like to use a bag of frozen mixed veggies when I make this. It is easy and quick!
- cheese: a mixture of extra sharp cheddar, mozzarella and Parmesan cheese make this mac and cheese extra cheesy!
Step-by-Step Instructions
- Step 1: Add Broth, Pasta & Spices to Instant Pot: Put the broth {or water}, pasta, butter, dry mustard, garlic powder, salt and pepper in your Instant Pot or pressure cooker and give it a good stir until everything is mixed.
- Step 2: Pressure Cook: Seal the lid and set the Instant Pot to Manual HIGH Pressure for 4 minutes. Once the Instant Pot or pressure cooker is done cooking do a quick release.
- Step 3: Release Steam: Once all of the steam has been released unplug the Instant Pot and slowly remove the lid making sure to keep the lid facing away from you and using a towel or oven mitts.
- Step 4: Stir in Milk, Cheese and Veggies: Stir in the milk, cheese and the frozen vegetables until combined. Seal the lid back on and let the mac and cheese sit for 4-5 minutes, or until the frozen vegetables are soft. Serve warm with fresh parsley to garnish.
Recipe Tips and Modifications
- I like to use a mixture of cheese in this recipe. You can really do whatever you want. If you just want to use one cheese that works perfectly fine. Sometimes I will get a little adventurous and do a smoked gouda or a spicy pepper jack cheese.
- Add savory elements like bacon or sausage.
- I like to use small frozen vegetables in my mac and cheese. I try to find the mixed veggies to give it color and added nutrients. You can also use corn and peas on their own, or whatever you family likes.
- If you like a little crunch on top of your mac and cheese sprinkle some panko breadcrumbs on top after it is done cooking.
- Are you a fan of spice? Have you ever added a few squirts of sriracha? You have to try it! I love spicy and this kind of mac and cheese makes me so happy.
Storage Instructions
Store the leftover instant pot mac and cheese in an airtight container for up to 4 days. To reheat you can bake it or microwave it until warm.
More Instant Pot Recipes
Mediterranean
Instant Pot Lentil Soup
Vegetarian
Instant Pot Lebanese Green Beans
Turkey
Instant Pot Turkey Chili
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Instant Pot Vegetable Mac and Cheese
Ingredients
- 4 cups chicken broth , or vegetable broth or water
- 16 ounces medium pasta, {I like using elbow macaroni}
- 3 Tablespoons butter, cut into four small pieces
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup whole milk, {or use milk of your choice}
- 1 1/2 cups frozen vegetables , {I used mixed vegetables}
- 1 cup extra-sharp cheddar, shredded
- 1 cup mozzarella, shredded
- 1/2 cup Parmesan cheese, shredded
Instructions
- Put the broth {or water}, pasta, butter, dry mustard, garlic powder, salt and pepper in your Instant Pot or pressure cooker and give it a good stir until everything is mixed.
- Seal the lid and set the Instant Pot to Manual HIGH Pressure for 4 minutes. Once the Instant Pot or pressure cooker is done cooking do a quick release.
- Once all of the steam has been released unplug the Instant Pot and slowly remove the lid making sure to keep the lid facing away from you and using a towel or oven mitts.
- Stir in the milk, cheese and the frozen vegetables until combined. Seal the lid back on and let the mac and cheese sit for 4-5 minutes, or until the frozen vegetables are soft.
- Serve warm with fresh parsley to garnish.
Notes
- You can use whatever small vegetables you want. I like to use frozen because they quickly cook once you re-seal the Instant Pot. If you don’t like mixed vegetables, small corn and peas work great.
- I like to use whole milk to create a more flavorful, rich mac & cheese but you can use whatever milk you like.
- For cheese I like to use a variety mixed together but once again this is a preference as to what cheese you like in your mac and cheese. Sometimes I will try adding asiago or even a smoked gouda for a little different variation.
- If you like a little crunch with your mac & cheese you can sprinkle panko breadcrumbs on top before serving.
- This makes a good portion of mac & cheese. You can easily cut this recipe in half if you have a small family or don’t want a lot of leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by ADA Mideast. As always all opinions are 100% my own. Thanks for supporting the brands that allow me to create new and exciting recipes.
Thank you for sharing this recipe
Do you put the pressure cooker on high or low pressure?
High pressure-sorry! I will change it
I love the idea of dry mustard and garlic powder for extra flavor!!
Thanks! Yes-it helps adds nice flavor to mac & cheese recipes.
I’m afraid this was a flop for me – the Instant Pot said BURN before it had even reached pressure so now am trying to salvage it on the stove top…
Oh no! Did you do all the ingredients as listed and follow the directions or did you change anything? I make this and it works for me. One thing is to make sure you have enough liquid in the instant pot that is covering the pasta. I am sorry!