Instant Pot Broccoli Mac ‘N Cheese with spinach & pesto

Lunch / Dinner

Instant Pot Broccoli Mac ‘N Cheese with spinach & pesto

This Instant Pot Broccoli Mac ‘N Cheese is as creamy as it cheesy, plus it packs the added flavor and nutrition of spinach and basil pesto. Parents will be delighted that the broccoli disintegrates into a creamy soup-type mixture and the kids will never know it’s not the pesto.


4 servings (8 cups)

Total Time

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Why Evaporated Milk?

With 60 percent of the water removed, evaporated milk has less fat, a creamier mouth feel, and won’t curdle under heat.


Combine water, macaroni, broccoli, butter, and salt in Instant Pot. Close lid, lock Pot, select “Manual” or “Pressure cook” setting, “High” temperature, and 4 minutes time. Pressure cook macaroni and broccoli until time is up, then quick release and open Pot.

Heat Pot on “Sauté” setting.

Stir in spinach, Cheddar, fontina, evaporated milk, pesto, sun-dried tomatoes, and mustard until cheeses melt and spinach wilts, about 3 minutes. Season mac ‘n cheese with salt and pepper.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 629

% Daily Value*

Total Fat 37g 56%

Saturated Fat 19g 95%

Cholesterol 95mg 31%

Sodium 1428mg 59%

Carbs 50g 16%

Protein 27g

*Percent Daily Values are based on a 2,000 calorie diet.

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