Beef Stroganoff
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Ingredient: sour cream
Green Chili Chicken Enchiladas
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Instant Pot Mac N’ Cheese
If you have other mac n' cheese recipes for your Instant Pot, you can throw them away, cause this is the only recipe you will ever need. This is a regular dish at our house. It is literally on the table in less than 15 minutes from start to finish and everything goes into a single pot, so the clean up is a breeze. Win win!! You will not find a smoother, cheesier recipe. As an added bonus, it is very easy to customize. Try adding jalapeño and corn or grilled chicken and barbecue sauce. Regardless of what your taste buds prefer, this recipe is a tried and true crowd pleaser.
| Prep Time | 5 minutes |
| Cook Time | 6 minutes |
| Servings |
people
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Ingredients
- 3 cups elbow macaroni uncooked
- 2 cups chicken or vegetable broth
- 1 cup water
- 2 Tbsp butter
- 3 Tbsp Parmesan cheese grated or shredded
- 1/4 tsp salt
- dash white pepper (optional)
- 2 Cups cheddar or gouda cheese shredded
- 4 ounces velveeta cut into small cubes
- 1 Tbsp sour cream (optional)
- 3 Tbsp milk
- sprinkle parsley (optional)
Ingredients
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Instructions
- Add uncooked macaroni noodles, broth, water, butter, parmesan, salt and white pepper to the pressure cooker and stir.
- Place the lid on the pressure cooker and double check to make sure that it is on securely and that the vent is in the the "seal" position. Cook on high for 6 minutes.
- Perform a quick release to release the pressure.
- Gently stir the noodles to separate them from each other. Add the velveeta and stir until the velveeta is melted and the noodles are evenly coated. Add the milk, sour cream and shredded cheddar or gouda and stir until the cheese is completely melted. Sprinkle with parsley if desired. Serve immediately.