Go Back
–+ servings
Mac and cheese in a gray bowl topped with parsley
Print

Instant Pot Butternut Squash Mac and Cheese

Wish your kids would eat more veggies? Why not combine them with their favorite meal? This Instant Pot Butternut Squash Mac and Cheese uses a homemade cheese sauce with sneaky veggies and cooks in 3 minutes!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Pressure 15 minutes
Total Time 18 minutes
Servings 6
Calories 574kcal
Author Jennifer Draper

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 small onion diced
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 16 oz elbow noodles
  • 24 oz frozen cubed butternut squash
  • 3 1/2 cups chicken broth
  • 12 oz canned evaporated milk
  • 6 oz shredded mild cheese blend

Instructions

  • Heat olive oil and butter in Instant Pot on sauté
  • Add onion, garlic and thyme and cook until onion starts to brown
  • Turn off Instant Pot
  • Add noodles, squash and broth and cover and seal
  • Set to 3 minutes high pressure
  • Perform quick release and stir in milk and cheese until melted and smooth

Nutrition

Calories: 574kcal | Carbohydrates: 78g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 325mg | Potassium: 895mg | Fiber: 4g | Sugar: 11g | Vitamin A: 12435IU | Vitamin C: 25.9mg | Calcium: 415mg | Iron: 2.4mg