Instant Pot spinach and artichoke mac and cheese

Where it started: ultimate spinach and artichoke dip

This recipe combines my favorite appetizer, ultimate spinach and artichoke dip, with my favorite easy way to make macaroni and cheese in the Instant Pot. I've written before about how the Instant Pot is ideal for making pasta because it all cooks in one pot without babysitting, and the starchy cooking liquid stays with the pasta, serving to emulsify creamy sauces so they don't break. 

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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