Spinach Artichoke Macaroni and Cheese – Instant Pot

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Spinach Artichoke Macaroni and Cheese – Lightened up classic mac and cheese with the healthy addition of spinach, artichoke and garlic make a fancy one pot weeknight dinner!

spinach artichoke macaroni and cheese

We’ll eat pasta any time of the year but we enjoy it especially in Winter. Some of our usual favorites include Pasta Caprese, Penne Alla Vodka and Spicy Taco Pasta. We have been appreciating the creaminess of the Pasta dishes cooked in the Instant Pot a lot!  All that flavorful starchy water does not get drained out which makes pasta so much more flavorful and rich without having to add cream or milk.

Our newest pasta obsession is this spinach artichoke macaroni and cheese pasta cooked in the Instant Pot. Toss with some red chili flakes, to add a nice hint of spice to this flavorful and comforting dish.

Spinach Artichoke Macaroni and Cheese

We make it without milk, plus the recipe can be modified to as much or as little cheese you like. With the convenience of canned artichokes and baby spinach the prep-time and cleanup is so minimal. You can add your favorite cheeses as much or as little that you like. We love a small quantity of cream cheese, parmesan and lots of ooey-gooey mozzarella  cheese.

4.89 from 9 votes
Spinach Artichoke Macaroni and Cheese
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Spinach Artichoke Macaroni and Cheese
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Lightened up combination of the classic mac and cheese with the healthy addition of spinach, artichoke and garlic
Course: Entree
Cuisine: Italian
Servings: 6
Calories: 503 kcal
Author: Archana
Ingredients
  • 2 tablespoon olive oil
  • 1 large onion finely diced
  • 10 garlic cloves minced
  • 1 can artichoke hearts drained and rough chopped
  • 1 LB uncooked macaroni shells or any pasta
  • 12 oz baby spinach
  • 4 cups low sodium vegetable broth divided
  • 1 teaspoon red pepper flakes optional
  • 4 oz cream cheese, room temperature room temperature
  • 1/4 cup parmesan cheese, grated
  • 1 cup low fat mozzarella, grated
Instructions
  1. Turn Instant Pot to saute(more) mode. Once the ‘hot’ sign displays, add oil. Add onion and mix well. Cook for 2 mins with glass lid on.
  2. Add garlic and stir well cooking for a minute. Add artichoke hearts and sauté for another minute.
  3. Add uncooked pasta and 3 cups of broth plus 2 cups of water. Mix well. Make sure that most of the pasta is under the liquids.
  4. Note: Each pasta shape is different and you may need more or less water.
  5. Close Instant Pot with pressure valve to sealing. Cook on Manual/Presure Cook mode for 4 minutes followed by quick release.
  6. Open Instant Pot, give a quick stir to the pasta.
  7. At this stage add remaining water to the pasta. If the pasta looks a bit watery skip this step.
  8. Gently fold the spinach into the pasta and cook on saute mode for a couple of minutes as the spinach wilts.
  9. Add cream cheese, mozzarella and grated parmesan. Add red pepper flakes and mix everything well until the cheeses blend well in the pasta.
  10. Enjoy hot!
Recipe Notes

Each pasta shape required different amount of water. Make sure most of the pasta is under water before closing the Instant pot Cook time for the elbow macaroni was 9 minutes. I half the cook time for Instant Pot. Hence cooked for 4 minutes. Adjust the cook time according to the pasta box instructions.

Nutrition Facts
Spinach Artichoke Macaroni and Cheese
Amount Per Serving (6 g)
Calories 503 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 36mg 12%
Sodium 371mg 15%
Potassium 715mg 20%
Total Carbohydrates 65g 22%
Dietary Fiber 4g 16%
Sugars 4g
Protein 22g 44%
Vitamin A 117.4%
Vitamin C 24.7%
Calcium 30.4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

 

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