Instant Pot Pressure Cooker Macaroni and Cheese

"I loved that everything can be thrown in a pot, and I don't have to mess with it or even have a stove to make this happen. Fast and easy. Recipe courtesy of No. 2 Pencil."
 
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photo by AmyZoe photo by AmyZoe
photo by AmyZoe
Ready In:
19mins
Ingredients:
9
Serves:
8
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ingredients

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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

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.
 
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