Instant Pot Spinach Artichoke Mac and Cheese–creamy, cheesy pasta with fresh spinach and chopped artichokes is a perfect way to indulge while sneaking in some greens.
Instant Pot Spinach Artichoke Mac and Cheese
One of my very favorite things to order at a restaurant is spinach artichoke dip. It is just so creamy and delicious. I decided to bring some of the flavors of this popular dip home by making a pasta dish with some of the same flavors.
Unlike most spinach artichoke dips I decided to use fresh spinach instead of frozen spinach. I always have fresh spinach at my house because I buy the huge bag from Costco. If you wanted to use frozen spinach I believe that you totally could. Just thaw it and drain as much water as possible off of it before adding it into the pot. I went heavy on my spinach because I wanted there to be a lot of greens in my dish but if you’re not a huge spinach fan you could cut back.
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What Pressure Cooker Did You Use?
To make Instant Pot Spinach Artichoke Mac and Cheese I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
PrintInstant Pot Spinach Artichoke Mac and Cheese
- Prep Time: 10 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 13 minutes
- Yield: 6-8 servings 1x
Description
Creamy, cheesy pasta with fresh spinach and chopped artichokes is a perfect way to indulge while sneaking in some greens.
Ingredients
- 3 3/4 cups chicken broth (or water or vegetable broth)
- 16 ounces (1 pound) cavatappi, cellentani or macaroni pasta, uncooked
- 1/2 tsp salt
- 1 or 2 (14 oz) cans artichoke hearts, drained and chopped
- 10 oz bag of fresh spinach
- 8 ounces Monterey jack cheese, grated
- 1/2 cup grated or shredded parmesan cheese
- 1/2 tsp pepper
- Red pepper flakes, optional
Instructions
- Pour chicken broth into Instant Pot. Add in the uncooked pasta and salt.
- Cover and secure lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes on high pressure. When time is up let the pot sit there for 5-10 minutes and then move the valve to venting. Remove the lid.
- Turn Instant Pot to saute mode and add in the artichokes and spinach. Stir the spinach in until it is wilted and cooks down. Add in the Monterey jack cheese and the parmesan cheese and pepper. Stir until cheese is melted. Sprinkle in a bit of red pepper flakes, if desired.
- Scoop onto serving dishes and enjoy.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. If you wanted to use frozen spinach I believe that you totally could. Just thaw it and drain as much water as possible off of it before adding it into the pot.
To make gluten free: Check your broth to be sure it does not contain gluten. Replace noodles with gluten-free noodles and reduce the cook time by 1 minute.
- Category: Pasta
- Method: Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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DeAnne says
Looked just like your picture and tasted wonderful.
Karen says
Glad you enjoyed it DeAnne!
Cindee H. says
I would like to make this using nutritional yeast instead of the cheddar cheese, do you have a recommendation on how you would make that change?
Karen says
Hi Cindee, I really have no idea! I have never made anything with nutritional yeast so I am not a good person to ask. I’d love to know more about it though!
Marygrace says
I am thinking of adding shrimp, scallops or crab meat. Do you think it would be too much or too rich?
Karen says
I think that sounds amazing!!!
Heather A. Brown says
to make vegeterian can I just use water of vegetable stock?
Karen says
sure!
Emma says
I was curious if you could give me a quick idea on how to cook on the stove top. I bought all the ingredients and am super excited to make your recipe, but I only have a crockpot and not an instant pot. I know my family will love the recipe! Please and thank you!
Karen says
I haven’t tried stove top yet but this is how I would do it:
16 ounces (1 pound) cavatappi, cellentani or macaroni pasta, uncooked
1/2 tsp salt
1 or 2 (14 oz) cans artichoke hearts, drained and chopped
10 oz bag of fresh spinach
8 ounces Monterey jack cheese, grated
1/2 cup grated or shredded parmesan cheese
1/2 tsp pepper
Red pepper flakes, optional
Cook pasta according to directions on the package. Drain off the water.
Keep the pasta in the pot and add in the salt, artichokes, spinach, cheeses and pepper.
Heat over medium heat until spinach is wilted and cheese is melted.
Scoop onto serving dishes and enjoy.
Taryn says
This looks delicious! Do you think the cooking time would need to be adjusted when using whole wheat pasta?
Karen says
Maybe add one minute of cooking time
Swansci says
Can I cut this in half for my 3 quart mini IP. What would be the cooking time?
Karen says
yes you can, use the same cooking time.
Brenda Bates says
So we aren’t fans of artichokes but am thinking about making this and using cup up chicken thighs to make it a one dish meal. I’m thinking since the chicken would be cut into small pieces, I could keep the same cook time. Thoughts?
Karen says
YES! That sounds amazing. Do it.
Matthew says
Made this the day I saw it. turned out fantastic. SO easy too. I strongly suggest you don’t skip the red pepper flakes. They aren’t very hot but give this recipe a perfect kick. Love it.
Karen says
I’m sooo glad you liked it and I agree about the red pepper flakes 🙂
Barbara says
Just wondering….you don’t drain off the broth after cooking the pasta?
Karen says
Nope, the pasta will soak most of it up.
Sandra says
Is there a slow cooker version ?
Karen says
Sorry there is not of this recipe. Pasta gets kind of gloopy in the slow cooker. You can definitely make this on the stove though.