Instant Pot Mac And Cheese. Set to manual for four minutes. Set timer to 6 minutes high pressure cooking.
5Ingredient Instant Pot Mac and Cheese Recipe Little from littlespicejar.com
Close the lid and vent and set the pressure cooker to manual/pressure cook for 4 minutes. Stir in butter, cheese, and milk until it all melts to make your cheese sauce. Besides elbow macaroni, more great noodles for this recipe are;
Add The Flour To The Melted Butter And Whisk To Combine.
Add dry macaroni noodles, water, onion powder, dry mustard, seasoning salt, pepper and butter to the instant pot. Add the water, pasta, salt and butter to the instant pot and give everything a gentle stir. Cream cheese adds an irresistible rich and creamy texture to mac and cheese.
Pour In The Macaroni, Reserving The Cheese Packet, Do Not Stir.
Add all ingredients except the cream cheese, shredded cheese, and milk in the inner pot. While the pasta cooks, shred the four cheeses. When the knob drops back down, the pressure has been released and you can open the lid.
When Timer Is Up, Carefully Switch To Venting And Allow Pressure To Release.
Cover and lock lid in place and make sure the vent is set to sealed. Add the macaroni and stir well so it’s all submerged in the water. Choose the manual or pressure cook setting, high pressure.
Make Sure To Submerge The Pasta Completely Underwater.
Lock the lid in place and set the knob to the sealing position. Add macaroni, water, butter, salt, mustard, and paprika to the bowl of your instant pot. Keep whisking the flour until no dry bits remain.
Add The Uncooked Macaroni Noodles, Vegetable Broth, And Water To The Instant Pot.
Add the dry pasta, stock, butter, hot sauce, mustard, pepper and garlic powder to the inside pot and stir well. Add water and butter to the instant pot. Ready in less than 30 minutes, this simple recipe for instant pot macaroni and cheese is sure to become a family favorite.
