Instant Pot Spinach Artichoke Mac and Cheese

This unforgettable Mac and Cheese combines two all-time favorites! Creamy mac and cheese inspired by the ever-popular spinach and artichoke dip is the one-pot wonder you need in your life! This pasta dish is luscious, as mac and cheese should be, yet much lighter than the classic version. Instant Pot Spinach and Artichoke Mac and Cheese is simple but elevated and so very satisfying!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save This!

By submitting this form, you consent to receive emails from Minstry of Curry

Note: Original post published in Dec 2017 has been updated with new photos and a video.

Light and Creamy

Unlike a typical mac and cheese, this recipe uses broth and starchy pasta water to create a heavenly pasta-coating sauce with only a few tablespoons each of parmesan cheese, mozzarella, and cream cheese. No heavy cream, no butter, and no flour needed! The mix of garlic, parmesan, mozzarella, and tangy cream cheese with the veggies truly captures the essence of spinach and artichoke dip–in pasta form!! Yumm!!!!

Eating Your Greens Never Tasted This Good! 

The fresh spinach and jarred artichokes complement the creamy sauce and pasta amazingly well, adding body and layers of flavor. This is a great dish for getting in those servings of greens for kids and adults!

The Easiest Mac and Cheese

Pasta in the Instant Pot is a game-changer. There’s no need to drain the water as it becomes part of the sauce, making this a great dish for kids learning to cook. A one-pot dish with pasta and veggies that only takes 30 minutes and is worthy of dinner party status? That’s the kind of weeknight dinner the whole family can look forward to! It also makes a stellar side dish!

Elevated and Interesting

Instant Pot Spinach and Artichoke Mac and Cheese is the grown-up mac and cheese we deserve. It’s delicious, interesting, guilt-free, and versatile! From pot-lucks to BBQs, dinner parties, and girls’ night in, everyone will be asking for this recipe! It’s cozy in the winter, but light enough for warmer months and we love a recipe we can enjoy year-round!

Why we love this Instant Pot Pasta

✔️ Quick and EASY one-pot meal
✔️ Loved by Kids and Adults! A delicious way to get in those greens! 
✔️ Canned artichokes & baby spinach add so much flavor, with little to no prep or clean-up 
✔️ Add your favorite cheeses and as much or as little as you like! We love just the right amount of cream cheese, parmesan, and ooey-gooey mozzarella in this recipe.

Ingredient Spotlight

• Pasta - Use your favorite pasta shells, you can even use gluten-free pasta in this recipe
• Spinach - Triple-washed organic baby spinach works perfectly for this recipe. It’s ready to use, simply toss it in the pot when the recipe calls for it.
• Artichokes - Marinated jarred or canned artichoke hearts will work for this recipe. Pressure cooking the artichokes with the pasta makes them so tender, they blend right in. 

Steps

Here is a step by step recipe with photos explaining how to cook the perfect Instant Pot mac n cheese:

• Heat oil, add onion, and cook for 2 minutes. Add garlic and stir well cooking for a minute. Add artichoke hearts and sauté for another minute. Stir in the uncooked pasta, broth, and water. Mix well and gently push the pasta under the liquids. (photos 1 - 4)

• Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure Cook mode for 4 minutes followed by a quick release.
• Open Instant Pot, give a quick stir to the pasta. Gently fold the spinach into the pasta and cook on sauté mode for a couple of minutes as the spinach wilts. Add cream cheese, mozzarella, and grated parmesan. Add red pepper flakes and mix everything well until the cheeses blend well in the pasta. (Photos 5 - 8)

How to make perfect Instant Pot Pasta

• Most of the pasta should be submerged under liquids. Depending on the shape and size of the pasta used you may need more or less liquids.
• Each pasta shape has a different cook time. To cook in an Instant pot, pressure cook it for - half the cook time on the package and minus 1 minute - So if the Pasta says 10 minutes, pressure cook it for 4 minutes. This same formula works when cooking gluten-free pasta in the Instant Pot
• Quick-release after pressure cooking cycle is complete
• Always stir in cream, cheese, etc after the pressure cooking cycle

Serving

Spinach Artichoke Macaroni and Cheese is perfect for lunch or dinner! Serve it as is or pair it with your favorite salad. We often enjoy it with Arugula Salad or Kale Salad. Serve it at your next get-together, potluck, or Thanksgiving meal alongside green beans, sweet potato casserole, roasted cauliflower, and jalapeno cheese cornbread.

Storing

Variations

• Add more or less cheese depending on how creamy you like the pasta to be
• All the cheese can be substituted to low-fat cheeses for a lighter take
• Add a cup of milk instead of water after the pressure cooking cycle
• To make spicy mac n cheese add extra red chili flakes or skip them altogether for non-spicy pasta

FAQ's

More Recipes

Do you enjoy the ease and convenience of making pasta in Instant Pot? Here are some more pasta recipes:

• Pasta Caprese – Pasta tossed with tomatoes, basil, fresh mozzarella, and balsamic vinegar
• Penne Alla Vodka – Italian classic pasta dish made in a creamy tomato, garlic, vodka sauce
• Creamy Tomato Pasta – Incredibly creamy and delicious pasta  with an EASY recipe
• Spicy Taco Pasta – Spicy taco pasta with ground chicken, onions, jalapeños, cilantro, and cheese
• Spinach Mushroom Lasagna – Lasagna layered with spinach, mushrooms, garlic, and cheese 

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Recipe

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below

Print Recipe Pin Recipe Save Saved!

4.22 from 71 votes

Spinach Artichoke Macaroni and Cheese

Lightened up combination of the classic mac and cheese with spinach, artichoke and garlic

Prep Time5 minutes minutes

Cook Time20 minutes minutes

Total Time25 minutes minutes

Course: Entree

Cuisine: Italian

Servings: 4

Calories: 387kcal

Author: Archana Mundhe

Equipment

• Instant Pot Pressure Cooker

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 medium onion finely diced
• ▢ 5 garlic cloves minced
• ▢ ¾ cup artichoke hearts drained and rough chopped, I like Trader Joe's bottled marinated artichokes
• ▢ ½ lb uncooked macaroni shells or any pasta
• ▢ 6 oz baby spinach
• ▢ 2 cups low sodium vegetable broth
• ▢ 1 cup water
• ▢ ½ teaspoon red pepper flakes optional
• ▢ 2 oz cream cheese, room temperature room temperature
• ▢ 2 tablespoons parmesan cheese grated
• ▢ ½ cup mozzarella cheese grated

Instructions

• Set the Instant Pot to sauté mode and heat oil. Add onion and mix well. Cook for 2 minutes with a glass lid on.
• Add garlic and stir well cooking for a minute. Add artichoke hearts and sauté for another minute.
• Add uncooked pasta, broth, and water. Mix well. Make sure that most of the pasta is under the liquids. Note: Each pasta shape is different and you may need more or less water.
• Close Instant Pot with pressure valve to sealing. Pressure Cook mode for 4 minutes followed by Quick Release.
• Open Instant Pot, give a quick stir to the pasta. If the pasta looks dry-ish add another cup of broth, water, or low-fat milk
• Set the Instant Pot to sauté mode and gently fold the spinach into the pasta and cook just until the spinach starts to wilt.
• Add cream cheese, mozzarella, and grated parmesan. Add red pepper flakes and mix everything well until the cheeses blend well in the pasta. Enjoy hot!

Video

Notes

1. Each pasta shape requires a different amount of water. Make sure most of the pasta is under the liquids before closing the Instant pot.
2. Cook time for the elbow macaroni was 8 minutes. Half that cook time for Instant Pot and pressure cook for 4 minutes. 
3. To adjust the pressure cook time for the other types of pasta, simply half the cook time on the pasta package. If you like al dente pasta or if you are using gluten-free pasta further reduce the pressure cook time by 1 minute.
4. If you are cooking pasta ahead of time, feel free to pressure cook for only 3 minutes as the pasta continues to absorb moisture and continue to soften over time.
5. Pasta will continue to absorb the liquids as it sits making it dry over time. To reheat simply sprinkle a few spoons of warm milk or water over the pasta and then reheat in the microwave.

Nutrition

Serving: 6g | Calories: 387kcal | Carbohydrates: 55g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 640mg | Potassium: 574mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4251IU | Vitamin C: 15mg | Calcium: 194mg | Iron: 2mg

Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.