Vegetables, like broccoli, add vitamins and minerals to any recipe and this Instant Pot Broccoli Macaroni and Cheese has all the creaminess of a classic, mixed with a touch of healthy to create a one pot wonder. Greens are a big part of my daily diet and I try my best to insert them into every meal and if you’re going to pick a vegetable that packs a punch, go with broccoli.
Whether you buy a full crown of broccoli, and create florets and slice the stalk into coins, or purchase a pre-packaged bag that’s ready-to-use, broccoli is as versatile as a pound of ground meat. Using an Instant Pot as a cooking vesicle is always appealing, so that it’s done in under 10 minutes, and the broccoli softens, and folds into the noodles beautifully. My cheese of choice was ricotta, which I added into the pot after cooking elapsed, which gave it a luscious mouthfeel – similar to traditional macaroni and cheese, but lightened up a bit. The results are a warm bowl of pasta with the right amount of cheesy flavor, yet healthier from the addition of broccoli, while still tasting absolutely delicious.
1 crown of broccoli, cut-up or 2 1/2 cups florets
1 clove garlic, minced
8 ounces macaroni noodles
2 cups chicken stock
zest of 1 lemon + juice of 1/2 lemon
1 1/2 teaspoons salt
1/4 teaspoon black pepper
pinch of red pepper flakes
2/3 cup ricotta cheese
1/4 cup Parmesan cheese for dusting
- In an Instant Pot or electric pressure cooker, add broccoli, garlic, noodles, stock, lemon zest, salt, pepper, and red pepper flakes. Stir to combine.
- Place lid on top and cook on high pressure for 6 minutes. Let Instant Pot release for 2 minutes, then manually release pressure to lift lid. Stir immediately to loosen noodles from bottom.
- Add ricotta cheese and lemon juice, stir. Add 1/4 cup hot water to create a creamier sauce, if necessary.
- Serve into bowls and dust with Parmesan. Serve with any remaining lemon wedges. Enjoy!