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mel's instant pot® broccoli chicken mac and cheese

COOKING TIME: 15 minutes  (not including pressure build and pressure release time)

YIELDS: 6 servings

1 tbsp grass-fed butter
3 garlic cloves, minced
1 large onion, chopped
1 pack of lean ground chicken
1 450g box of short pasta
3 cups of broth
1 large head of broccoli chopped into florets
3/4 cup of milk (I use organic homo milk for my kids) but an unsweetened, non-dairy option will also work here
1/2 pound grated medium or sharp cheddar
Parmesan to taste
Salt to taste


Heat butter in the Instant Pot® on sauté setting and add garlic and onion. Cook until fragrant, 3 minutes. Add ground chicken and sauté lightly for 1-2 minutes. Turn off sauté function. Add raw pasta over chicken in a flat, even layer. Pour broth over top ensuring all pasta is covered. Create a foil packet by placing broccoli florets in the centre of a piece of foil large enough to enclose on all sides but don’t seal too tightly as you want to ensure there is room for steam to expand. Place foil packet on top of the pasta. Secure Instant Pot® lid. Set valve to “sealing”. Set pressure cooker option on HIGH for 3 minutes. Once the time is complete, allow to sit for 5 more minutes before quick releasing. Remove the lid and safely pour broccoli out of packet into the pasta. Stir in the milk and cheese until melted. Add salt to taste. Mix well, serve and enjoy! I promise, you won’t regret this one.

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