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Bowl of Broccoli Cheddar Instant Pot Mac and Cheese.

Broccoli Cheddar Instant Pot Mac and Cheese

This creamy broccoli cheddar Instant Pot mac and cheese is hassle-free and ready in 20 minutes! Pick a weeknight and treat yourself.
Course Main Course
Cuisine American
Keyword broccoli, cheddar, comfort food, Instant Pot, mac and cheese, Pasta
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
Author Dana Sandonato


  • Instant Pot


  • 1 lb cavatappi pasta, or other short pasta (penne, rotini, etc.)
  • 2 TBSP butter
  • 10 oz broccoli florets (fresh or frozen), roughly chopped
  • 4 cups water
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1 cup whole milk
  • 16 oz good quality cheddar cheese, grated feel free to use smoked cheddar or flavored cheddars to add some excitement!
  • Kosher salt and cracked black pepper, to taste


  • Add the uncooked pasta, water, butter, garlic powder, and a pinch of salt to the Instant Pot. Then, place the broccoli florets on top of the pasta.
  • Secure the lid on the pot and set the valve to sealing. Cook on manual function, high pressure, for 5 minutes or for half of the time it says on the box. (If it suggests a cook time of 8 minutes, cook the pasta for 4. If the number is off, round down, and cut the time in half.)
  • When the time is up, carefully do a quick release. Open the lid and add the milk and Dijon. Finally, add the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. If you want a runnier mac, simply stir in more milk. Season with salt and pepper to taste.