Pressure Cooker Mac and Cheese

Serves 6 in about 26 minutes. The pot starts with ground mustard, then milk add enough.

Ingredients

• 4 cups water or low sodium chicken broth
• 3 tablespoons butter, unsalted
• ¾ teaspoon kosher salt
• ½ teaspoon pepper
• ¾ teaspoon garlic powder
• ¼ teaspoon ground mustard (optional)
• A few dashes of hot sauce (optional, but it adds a nice flavor, not spicy)
• 16 oz macaroni pasta (1 lb, or penne, shells, etc.) weigh it for best results
• 2 cups shredded sharp cheddar cheese, shredded (freshly shredded for creamiest result)
• 1 cup shredded monterey jack or mozzarella cheese, freshly shredded is best
• ¼ cup shredded parmesan cheese
• ½ - 1 cup milk (or half and half, evaporated milk) add enough to get desired creaminess.

Method

1. Stir in the water or broth, butter, salt, pepper, garlic powder, ground mustard, and hot sauce to the pressure cooker.
2. Mix in the pasta and close the lid. Set the steam release knob to the Sealing position.
3. Press the Manual (or Pressure Cook) button and use the +/- button to choose 4 minutes (or half of the time the pasta package directions recommends).
4. When the cook cycle ends, do a Controlled Quick Release of the pressure. Start slowly, using several small bursts of steam release, to make sure none of the sauce spews out with the steam (the butter usually helps keep the foam down). Then fully release the remaining steam.
5. When the pin in the lid drops back down, open the pot and give the contents a stir. You want some liquid in there, but if it looks too watery, take some out.
6. Tip in the cheeses, a cup at a time, and stir. Leave it to it melt before next step.
7. Tip in the milk and stir until creamy and blended with the cheese.
8. Adjust salt as needed.
9. If it is too saucy, cover and let sit for a few minutes to soak everything up.
10. Plate hot.

More instant pot ideas are in the instant pot collection.