Mini - Mac and Cheese in 3 Qt in the Pressure Cooker

Serves 3 in about 14 minutes. The pressure cooker brings elbow macaroni and tsp ground mustard together.

Ingredients

• 2 cups water or chicken broth
• 2 tbsp butter
• ¼ tsp salt
• Pinch of pepper
• ¼ tsp seasoned salt
• 8 oz small elbow macaroni (about 2 cups)
• 1 cup sharp cheddar cheese, shredded
• ⅔ cup heavy cream (or milk or evaporated milk, though sauce will be a little thinner)
• 2-3 dashes hot sauce (add to pot before cooking)
• ½ tsp ground mustard (add to pot before cooking)

Method

1. Turn on the Sauté function and pour the water/broth into the inner liner of the Mini.
2. Tip in the butter, salt, pepper, and seasoned salt (and any optional ingredients). Mix and bring to a simmer
3. Mix in macaroni and close the lid. Set the steam release knob to Sealing.
4. Cancel the Sauté function.
5. Press the Pressure Cook button and then the + or - to choose 4 minutes (check the package directions of the type of pasta you are using and use half the time it calls for).
6. When cook cycle ends, do a controlled Quick Release of the pressure. Go a little slow at first, in small bursts, to make sure only steam comes out. Make sure no sauce is going to spew out with the steam, then open it all the way.
7. When the pin in the lid drops, open it up and stir the pasta.Some pastas don't absorb as much liquid as others, so if it looks like there is too much liquid, take some out and reserve it.
8. Stir in the cheese and stir well, letting it melt.
9. Mix in the heavy cream/milk. Taste and adjust salt, if needed.
10. Leave it to it sit and cool for a few minutes, and it will thicken up. If it looks too thick, stir back in some of the reserved cooking liquid, or a little more cream/milk.

More instant pot ideas are in the instant pot collection.