Instant Pot Creamy Broccoli Mac & Cheese


  • 1 pound fusilli pasta
  • 3 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups broccoli florets
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1 (5-ounce) can of evaporated milk
  • 1 cup half and half*
  • 12 ounces extra sharp cheddar cheese, grated


  1. Add pasta, butter and 1 1/2 teaspoons salt to a 6-qt Instant Pot®. Stir in 4 1/2 cups water.
  2. Select manual setting; adjust the pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  3. Select high sauté setting. Stir in broccoli and cook, stirring occasionally, until tender and liquid has reduced, about 3-4 minutes. Stir in Dijon and garlic powder.
  4. Select warm setting. Stir in milk and half and half until warmed, about 2 minutes. Gradually whisk in cheese until melted, about 3 minutes; season with salt and pepper, to taste.
  5. Serve immediately.


*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.


Thank you to Chungah from for this amazing recipe!