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Instant Pot Mac and Cheese with Garden Veggies
Course
Main Course
Cuisine
American
Keyword
elbow macaroni, Mac and Cheese with Garden Veggies, ricotta cheese, vegetablaes
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
Calories
86
kcal
Author
Corrie
Ingredients
16
oz
elbow macroni
1
tablespoon
olive oil
8
oz
ricotta cheese
1½
cup
bowl garden vegetables
diced and boiled
1
sprig
parsley or basil
finely chopped
Freshly ground pepper
Instructions
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, boiled vegetables and parsley.
Serve warm.
Nutrition
Calories:
86
kcal
|
Carbohydrates:
1
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
19
mg
|
Sodium:
32
mg
|
Potassium:
40
mg
|
Sugar:
1
g
|
Vitamin A:
168
IU
|
Calcium:
78
mg
|
Iron:
1
mg