Instant Pot spinach and artichoke mac and cheese
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This may be your next go-to crowd-pleasing recipe. It packs only 5 basic ingredients, is quick, easy, and inexpensive.
Instant Pot spinach and artichoke mac and cheese
- 1 lb short pasta (macaroni, farfalle, shells, gemelli, rotini, etc.)
How it's going: spinach and artichoke mac and cheese - 8-12 oz canned artichoke hearts, drained (whatever size can you have is basically fine)
- 4 1/3 cups water
- 1/2 t salt
- 1 1/4 t Tony Chachere's seasoning (optional, replace with more salt if not using)
- 8 oz. cream cheese (I use reduced fat)
- 8 oz shredded Italian cheese (I like an Italian cheese mix with Parmesan)
- 1 1/4 t garlic powder
- 1 t Italian seasoning (optional)
- 1 t Worcestershire sauce (optional)
- black pepper to taste
- 8-10 oz spinach, fresh or frozen (thawed)
Add pasta, artichoke hearts, water, salt, and Tony's to IP and stir. Pressure cook for 5 minutes, then quick release. Stir in remaining seasonings and cheese. Once well combined, stir in spinach and allow it to wilt/warm in the residual heat for a couple minutes. Serves 6-7
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