Instant Pot Cheddar Cheese Sauce Recipes

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INSTANT POT® CHEDDAR CHEESE SAUCE



Instant Pot® Cheddar Cheese Sauce image

Use your Instant Pot® to make this creamy cheese sauce. This sauce may be used for mac and cheese, as a veggie topper, or as a base for queso when mixed with your favorite salsa.

Provided by Rachel Schoeller

Categories     Sauces

Time 15m

Yield 6

Number Of Ingredients 7

¼ cup butter
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
2 tablespoons tapioca starch
1 ¼ cups whole milk
1 ½ cups sharp Cheddar cheese, grated

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add butter and let it melt. Season with salt, pepper, and onion powder and stir. Sprinkle with tapioca starch and stir roux until blended; it will be thick.
  • Pour in milk gradually, 1/4 cup at a time, stirring each addition until well combined. Keep stirring to remove clumps. Sauce should be creamy and just under boiling temperature. If it starts to boil, turn Instant Pot® off and set to Keep Warm.
  • Add Cheddar cheese and stir continuously until cheese has melted and is well combined into the sauce.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 5.4 g, Cholesterol 55.1 mg, Fat 18.7 g, Fiber 0.1 g, Protein 8.8 g, SaturatedFat 11.8 g, Sodium 638.3 mg, Sugar 2.6 g

INSTANT POT ORZO WITH CHEESE SAUCE



Instant Pot Orzo With Cheese Sauce image

Make and share this Instant Pot Orzo With Cheese Sauce recipe from Food.com.

Provided by barx2u

Categories     Kid Friendly

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 5

2 cups water
1/2 cup uncooked orzo pasta
1/3 cup sharp cheddar cheese
1 tablespoon butter
1/4 cup milk

Steps:

  • For the orzo: Add orzo and water to the instant pot. Pressure Cook for 4 minutes on high pressure. Release using the Quick Release function. Strain the orzo and put it in a bowl.
  • For the sauce: Coarsely grate the cheese. Add the cheese, milk, and butter to the instant pot. Use the Warm function, with the temperature set to Custom, at 150 degrees. The Warm function has a minimum time limit of 10 minutes, but the sauce should only be in there for 5 minutes, so hit Quick Release after 5 minutes.
  • With a spatula, scrape the cheese sauce onto the orzo and stir it up. Let cool and enjoy!

Nutrition Facts : Calories 302.1, Fat 13.7, SaturatedFat 8.4, Cholesterol 39.3, Sodium 192.1, Carbohydrate 33, Fiber 1.3, Sugar 1.2, Protein 11.2

INSTANT POT® BBQ CHEDDAR MEATLOAF



Instant Pot® BBQ Cheddar Meatloaf image

This meatloaf is studded with Cheddar cheese and is cooked quickly with the help of the Instant Pot®.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 50m

Yield 2

Number Of Ingredients 7

½ pound ground beef
½ cup panko bread crumbs
¼ cup 1% milk
2 ounces shredded sharp Cheddar cheese
1 small egg
½ (1 ounce) package dry onion soup mix (such as Lipton®)
2 tablespoons barbecue sauce

Steps:

  • Combine ground beef, bread crumbs, milk, Cheddar cheese, egg, and dry onion soup mix in a bowl; mix until well combined. Transfer mixture to a cutting board and shape into a loaf.
  • Place a trivet into a multi-functional pressure cooker (such as Instant Pot®). Pour 1/2 cup water into the pot and set loaf on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 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.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Carefully transfer the trivet to a rimmed baking sheet. Brush meatloaf with barbecue sauce. Broil for 3 to 4 minutes. Allow to rest for 5 minutes before slicing.

Nutrition Facts : Calories 488 calories, Carbohydrate 30.8 g, Cholesterol 168 mg, Fat 28.9 g, Fiber 0.5 g, Protein 31.7 g, SaturatedFat 13.4 g, Sodium 1187.5 mg, Sugar 6.2 g

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