Description
Try this quick-and-easy electric pressure cooker macaroni and cheese recipe–let the Instant Pot® do the work.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 quart chicken stock
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ½ teaspoon liquid smoke flavoring
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter
- 1 cup milk
- 8 ounces shredded Cheddar cheese
- 1 cup grated Parmesan cheese
Instructions
- Combine macaroni
- chicken stock
- salt
- dry mustard
- liquid smoke
- paprika
- pepper
- and garlic powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 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 butter
- then milk. Add in Cheddar and Parmesan cheese until melted. Mixture will be soupy at first.
- Select the “Keep Warm” setting on the Instant Pot and allow macaroni to sit
- uncovered and stirring occasionally
- until all liquid has been absorbed and consistency is smooth and creamy
- about 15 minutes.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 10