Categories: Instant Pot

Ingredients

• 1 pound fusilli pasta
• 3 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper, to taste
• 4 cups broccoli florets
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1 (5-ounce) can evaporated milk
• 1 cup half and half*
• 12 ounces extra sharp cheddar cheese, grated

Directions

1. Add pasta, butter and 1 1/2 teaspoons salt to an Instant Pot®. Stir in 4 1/2 cups water.

2. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

3. Select high sauté setting. Stir in broccoli and cook, stirring occasionally, until tender and liquid has reduced, about 3-4 minutes. Stir in Dijon and garlic powder.

4. Select warm setting. Stir in milk and half and half until warmed, about 2 minutes. Gradually whisk in cheese until melted, about 3 minutes; season with salt and pepper, to taste.

5. Serve immediately.

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