INSTANT POT MACARONI & CHEESE (EASY, STEP-BY-STEP, BEGINNER RECIPE)
Learn how to make easy Instant Pot mac and cheese with our beginner-friendly, step-by-step recipe. Serve this cheesy macaroni dish as a main with vegetables or salads or as a side dish the whole family will love.
Provided by Instant Pot Eats
Categories Main
Time 21m
Yield 8
Number Of Ingredients 12
Steps:
- Power up in the Instant Pot. Add the dry pasta, stock, butter, hot sauce, mustard, pepper and garlic powder to the inside pot and stir well.
- Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 4 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 12 minutes and then the 4-minute timer will begin.
- Once the timer is done, use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models). Do not leave on natural release as the pasta will keep cooking!
- While releasing the pressure, hover a kitchen towel 20-30 centimetres above the steam jet to catch any foam. Oftentimes, when cooking foods like pasta, some foam can form during cooking. Beware of your hands and face!
- Open the lid. Most of the stock/water will be absorbed into the pasta but you might have a little left on the bottom. Stir in half a cup or a cup of hot milk. Follow by adding grated cheeses and stir into the pasta until melted. You can cover the Instant Pot with a lid for a couple of minutes to trap in the heat. If the pasta and cooking broth/milk are not hot enough, you can press the Saute button to heat up the pot sightly.
- Taste for seasoning and serve while hot.
Nutrition Facts : ServingSize 1 cup of cooked, creamy pasta, Calories 442 calories, Sugar 7.9 g, Sodium 545.7 mg, Fat 15.4 g, SaturatedFat 8.2 g, TransFat 0.2 g, Carbohydrate 52.2 g, Fiber 1.9 g, Protein 22.3 g, Cholesterol 44.2 mg
CREAMY INSTANT POT® BACON MACARONI AND CHEESE
Macaroni and cheese is so easy to cook in the pressure cooker that you won't want to make the boxed stuff again! This creamy recipe is a delicious basic pressure cooker mac and cheese with bacon. Feel free to use it as a starting point for a customized mac and cheese using different cheeses and add-ins.
Provided by fabeveryday
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Combine water, macaroni, salt, garlic powder, onion powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®); stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in milk, Cheddar, and Gouda gradually, alternating between a little of the milk and a handful of cheese at a time. Stir until the cheeses are melted. Stir in crumbled bacon and serve.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 44 g, Cholesterol 61 mg, Fat 19.5 g, Fiber 1.8 g, Protein 23 g, SaturatedFat 10.6 g, Sodium 719.9 mg, Sugar 3.1 g
INSTANT POT MACARONI AND CHEESE
This creamy mac 'n' cheese cooks right in the pressure cooker, in vegetable or chicken broth, requiring no straining or draining.
Provided by Coco Morante
Categories Macaroni and Cheese Instant Pot Super Bowl Pasta One-Pot Meal Kid-Friendly Small Plates
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
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