Instant Pot Pressure Cooker Macaroni And Cheese Food

5-INGREDIENT INSTANT POT MAC AND CHEESE

Steps:

• Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
• Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.

INSTANT POT MACARONI & CHEESE (EASY, STEP-BY-STEP, BEGINNER RECIPE)

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.

INSTANT POT MAC AND CHEESE

Steps:

• Pressure Cook Elbow Macaroni: Add 1lb (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot pressure cooker. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Gradual Quick Release. Carefully open the lid.*Pro Tip: There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy.
• Mix Wet Ingredients: While the macaroni is pressure cooking, mix the wet ingredients in a medium mixing bowl. Beat 2 large eggs, then mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces evaporated milk. Mix well.
• Make Mac & Cheese: Keep heat on low or medium low (Instant Pot: use keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. Place 4 tbsp unsalted butter in the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add grated cheese (⅓ portion at a time) and stir constantly until the cheese fully melt. *Pro Tip: If the mac and cheese is too runny, turn the heat to medium (Instant Pot: use Sauté Less function) to reduce it down.
• Taste & Season: Taste and season with kosher salt and ground black pepper (likely need a couple Pinches of kosher salt to brighten the dish).
• Serve: Mac and Cheese needs to be served piping hot, so serve immediately. Enjoy~

CREAMY PRESSURE COOKER MACARONI AND CHEESE

Steps:

• Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. 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 lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.

INSTANT POT PRESSURE COOKER MACARONI AND CHEESE

Steps:

• In the stainless steel insert of the instant pot, combine dried pasta, water, butter, mustard, salt, and hot sauce.
• Lock instant pot lid in place and close vent.
• Use manual mode to set instant pot to high pressure for 4 minutes.
• Instant pot will take 10 to 15 minutes to come to pressure, then it will count down from 4 minutes.
• Once instant pot finishes 4 minute countdown, immediately turn pressure release valve to venting (quick release) and turn instant pot completely off.
• The keep warm mode should not be on to prevent overcooking the pasta.
• Once instant pot has released all the pressure, turn lid to open, keeping lid angled away from youth to prevent steam burns.
• Stir in evaporated milk, followed by shredded cheese by the handful.
• Continue stirring until cheese is completely melted.
• Serve immediately, or switch warm setting back on to keep warm.