I can’t tell you how much I love the Instant Pot. I actually purchased mine from Amazon back when it was on sale for half off. At first I was unsure if it was just going to be another useless appliance taking up space in my kitchen, but it really has been a lifesaver and time saver. There is so much you can do with it! Here is one of my favorite IP recipes, and one I learned early on.
Instant Pot Mac and Cheese
This great IP Mac and Cheese reipe is the perfect quick and easy side dish!
Servings: 6
Equipment
- Instant pot
- wooden spoon
Ingredients
- 2 1/2 cups uncooked elbow noodles
- 1 1/2 cups water
- 1 cup chicken broth or vegetable broth
- 3 tablespoons salted butter
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper
- 1 teaspoon seasoned salt
- 2 cups shredded sharp cheddar
- 1/2 cup grated gruyere (optional)
- 1/4 cup milk, whole or 2%
- 1/4 cup heavy cream
Instructions
- Add elbow noodles, water, broth, butter, garlic powder, pepper, and salt to Instant Pot. Stir to combine.
- Place lid on pot and set to sealing.
- Set to manual and cook for 5 minutes.
- Perform a quick release with your wooden spoon.
- When the pressure is released, remove lid and stir ingredients.
- Add in cheeses, milk, and heavy cream. Stir until thick.
Notes
Feel free to experiment with different cheeses. We particularly love gruyere in this recipe mixed with cheddar.
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