Instant Pot Butternut Squash Macaroni and Cheese

🧂 Ingredients

• 1 tablespoon olive oil
• 1/2 small onion

  diced
• 2 cloves garlic

  minced
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes

  optional
• 16 oz elbow noodles
• 2 cups cubed butternut squash

  frozen or fresh
• 3 1/2 cups chicken broth
• 1 cup nonfat milk
• 1 tablespoon butter
• 6 oz shredded mild cheese blend

Instructions

• 1 Turn on the saute function and heat olive oil in the Instant Pot base. Add the
  onion and cook until softened. Then add garlic, thyme, paprika, and red pepper
  flakes; cook until fragrant, about 30 seconds to 1 minute. Cancel the saute
  function.
• 2 Add dry macaroni, cubed butternut squash, and broth. Stir to submerge the pasta
  in the liquid. Attach the lid and set the valve to sealing.
• 3 Cook on high pressure for 3 minutes. Once cooking has completed, quickly release
  the pressure.
• 4 Switch to the saute function, and stir in butter, milk, and shredded cheese.
  Continue to stir until the cheese is melted and smooth. Stirring will also help
  break up any remaining cubes of butternut squash.

Nutrition Info