Direction

1. Turn on your Instant Pot and select the "saute" function. Add olive oil and diced onion to the pot and saute for 2-3 minutes until the onion is translucent.

2. Add minced garlic and saute for an additional minute.

3. Add diced carrots, bell peppers, broccoli, and zucchini to the pot. Stir and cook for 2-3 minutes until the veggies are slightly softened.

4. Pour in the vegetable broth and stir to combine. Add in the elbow macaroni, dried oregano, dried thyme, and paprika. Season with salt and pepper to taste.

5. Close the lid of the Instant Pot and make sure the pressure valve is set to "sealing." Select the "pressure cook" or "manual" function and set the timer for 5 minutes. The Instant Pot will take a few minutes to build up pressure before the timer starts.

6. Once the timer goes off, carefully turn the pressure valve to "venting" to release the steam. Once all the steam is released, carefully open the lid.

7. Stir in the milk and shredded cheddar cheese until the cheese is melted and the macaroni is creamy and fully cooked. If needed, you can select the "saute" function again and cook for an additional 2-3 minutes to thicken the sauce.

8. Serve the veggie-packed mac 'n' cheese hot and enjoy! You can top it with additional shredded cheese, dried herbs, or hot sauce if desired. Store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy!