I can recommend all of these recipes.
I made mac and cheese with leek and broccoli last night in the Instant Pot. I found out, though, that if you use a pasta other than elbows you'll need to adjust cook time or set it to saute for a bit after releasing to cook down some of the liquid. I used medium shells last night and there was more liquid than usual after the standard 5 min cook time.
Leek and broccoli were prepared separately on the stove, but you could also do it in the instant pot first. Set it to saute, add a little butter, throw leeks in first, then broccoli. Let them cook down just a bit some they release some of their moisture, then continue with the mac and cheese recipe. Only thing is you may get more broccoli and leek flavor throughout.
And since I'm here...
Seared Ahi Tuna steak with roasted broccoli and baby red potatoes.
Broccoli was tossed with a little soy sauce, oil, and pepper. No extra salt. Soy ties the flavor of the tuna in and helps the broccoli brown nicely in the oven.
Baby potatoes were tossed with oil, salt, pepper, fresh thyme, and just a sprinkle of Old Bay.
Tuna was a 1.5/2 min sear each side on a hot cast iron pan, leaving the middle rare/raw. It was sushi grade my wife picked up from one of the better markets nearby. Was marinated for 15 mins with soy sauce, lime juice, sesame oil, and ginger. Don't want to leave it in too long or the lime juice will start to "cook" it.
Spicy tofu stir fry.
Tofu was marinated for 24 hours in what would eventually be the sauce. Chili garlic sauce, soy sauce, garlic, lime juice, maple syrup, ... maybe one or two other things. I'm blanking. EDIT: I'll try to remember to get the recipe when I get home. It's from a cookbook so can't send a link.
Veggies were carrot, peppers, onion, broccoli.
Sear tofu on at least two sides, about 4 minutes per side, on med-high heat. After the second side, throw them on a baking sheet in the oven for 20 minutes on 375. This will help them brown the rest of the way as well as firm up more.
In the mean time prep and cut the veggies to your liking. When the veggies are ready, set the pan back on the heat med-high. Add corn starch to the sauce, I believe it comes out to be around 2 tsp. Set veggies in the pan and heat for 2 minutes just to get them going. Pour the sauce into the pan with the veggies. Cook for another 5 minutes or so. Pull the tofu out of the oven and add the tofu back to the pan with the veggies and sauce. Cook another 4-5 minutes.
Serve on rice, noodle, or on it's own. Whatever you want. Can top with green onion, lime juice, fresh herbs, more chili garlic sauce if you want more heat. I've done a fried rice with egg as a base before and that was super delicious.