Instant Pot Spinach Artichoke Macaroni and Cheese

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

We eat pasta any time of the year but we enjoy it especially in Winter. 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.

Some of our favorite Instant Pot pastas:

• Pasta Caprese
• Penne Alla Vodka
• Spicy Taco Pasta
• Pasta in Creamy Tomato Sauce

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.

This recipe does not use 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 amount of cream cheese, parmesan and lots of ooey-gooey mozzarella  cheese.

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4.17 from 53 votes

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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

Keyword: Mac n Cheese

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 and heat 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 broth 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. Enjoy hot!

Recipe Video

Recipe Notes

Notes:

Each pasta shape requires 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*

Fat 18g28%

Saturated Fat 7g44%

Cholesterol 36mg12%

Sodium 371mg16%

Potassium 715mg20%

Carbohydrates 65g22%

Fiber 4g17%

Sugar 4g4%

Protein 22g44%

Vitamin A 5870IU117%

Vitamin C 20.4mg25%

Calcium 304mg30%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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