Instant Pot Pressure Cooker Macaroni and Cheese
photo by AmyZoe
- Ready In:
- 19mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 lb dried pasta shells or 1 lb macaroni
- 4 cups water
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt (I did not add more than a sprinkling of salt, but posting as written)
- 3 -4 dashes Frank's red hot sauce
- 12 ounces evaporated milk
- 8 ounces extra-sharp cheddar cheese, shredded
- 8 ounces monterey jack cheese, shredded
directions
- In the stainless steel insert of the instant pot, combine dried pasta, water, butter, mustard, salt, and hot sauce.
- Lock instant pot lid in place and close vent.
- Use manual mode to set instant pot to high pressure for 4 minutes.
- Instant pot will take 10 to 15 minutes to come to pressure, then it will count down from 4 minutes.
- Once instant pot finishes 4 minute countdown, immediately turn pressure release valve to venting (quick release) and turn instant pot completely off.
- The keep warm mode should not be on to prevent overcooking the pasta.
- Once instant pot has released all the pressure, turn lid to open, keeping lid angled away from youth to prevent steam burns.
- Stir in evaporated milk, followed by shredded cheese by the handful.
- Continue stirring until cheese is completely melted.
- Serve immediately, or switch warm setting back on to keep warm.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.