Instant Pot Mac and Cheese with Spinach & Pine Nuts
- 16 oz elbow macaroni
- 1 tbsp olive oil
- 8 oz ricotta cheese
- 2 cups shredded fresh spinach leaves blanced
- 1 sprig parsley or basil finely chopped
- Freshly ground pepper
- 1/2 cup pecorino Romano grated
- Handful roasted pine nuts
Select “Manual” function on the Instant Pot pressure cooker.
Set the timer to 6 minutes with high-pressure settings.
Add oil, pasta, salt and enough water to cover the pasta.
Seal the lid and cook for 6 minutes.
Release the steam through quick pressure release.
Remove the lid and stir in ricotta cheese, blanched spinach and parsley.
Adjust seasoning with salt and pepper.
Garnish with Pecorino Romano and roasted pine nuts.