Instant Pot Butternut Squash Mac and Cheese PT30M https://img4.recipesrun.com/201907/2019/1101/e5/4/583244/300x200x50.jpg 6 servings Ingredients: 6 oz. shredded mild cheese blend 12 oz. canned evaporated milk 3 1/2 cups chicken broth 24 oz. frozen cubed butternut squash 16 oz. elbow noodles 1/2 tsp. dried thyme 2 cloves garlic (minced) 1/2 small onion (diced) 1 tbsp. butter 1 tbsp. olive oil
back

Instant Pot Butternut Squash Mac and Cheese

By Lori

6 Person
30 Minutes
574 Calories
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!

Ingredients

  • 6 oz. shredded mild cheese blend

  • 12 oz. canned evaporated milk

  • 3 1/2 cups chicken broth

  • 24 oz. frozen cubed butternut squash

  • 16 oz. elbow noodles

  • 1/2 tsp. dried thyme

  • 2 cloves garlic (minced)

  • 1/2 small onion (diced)

  • 1 tbsp. butter

  • 1 tbsp. olive oil

Method

  • 01
    Heat olive oil and butter in Instant Pot on saute.
  • 02
    Add onion, garlic and thyme and cook until onion starts to brown.
  • 03
    Turn off Instant Pot.
  • 04
    Add noodles, squash and broth and cover and seal.
  • 05
    Set to 3 minutes high pressure.
  • 06
    Perform quick release and stir in milk and cheese until melted and smooth.

Related Tags

Healthy Recipes
Easy Recipes
Easy Dinner Recipes
Lunch Recipes
Mac and Cheese Recipes
Pot Recipes
    Sponsored Links

    Instant Pot Butternut Squash Mac and Cheese

    4.3

    ( By Lori )

    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!
    01 Information
    • Grade easy
    • Serving 6 servings
    • Calorie 574 Kcal
    • Prep Time 15 Mins
    • Cook Time 15 Mins
    • Total Time 30 Mins
    02 Ingredients
    6 oz. shredded mild cheese blend
    12 oz. canned evaporated milk
    3 1/2 cups chicken broth
    24 oz. frozen cubed butternut squash
    16 oz. elbow noodles
    1/2 tsp. dried thyme
    2 cloves garlic (minced)
    1/2 small onion (diced)
    1 tbsp. butter
    1 tbsp. olive oil
    03 Method
    Step 1
    Heat olive oil and butter in Instant Pot on saute.
    Step 2
    Add onion, garlic and thyme and cook until onion starts to brown.
    Step 3
    Turn off Instant Pot.
    Step 4
    Add noodles, squash and broth and cover and seal.
    Step 5
    Set to 3 minutes high pressure.
    Step 6
    Perform quick release and stir in milk and cheese until melted and smooth.
    04 Author
    Lori Lori
    647 Recipes

    Related Recipes

    Recommend Recipes

    Pot Recipes

    Pot Recipes

    99 Items
    Easy Dinner Recipes

    Easy Dinner Recipes

    1735 Items
    Mac and Cheese Recipes

    Mac and Cheese Recipes

    68 Items
    Healthy Recipes

    Healthy Recipes

    1238 Items
    Easy Recipes

    Easy Recipes

    1179 Items
    Lunch Recipes

    Lunch Recipes

    1019 Items
    All Recipes

    All Recipes

    Items
    Sponsored Links