Instant Pot Pressure Cooker Macaroni And Cheese Recipes
5-INGREDIENT INSTANT POT MAC AND CHEESE
We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
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.
CREAMY PRESSURE COOKER MACARONI AND CHEESE
This yummy, creamy macaroni and cheese is the perfect comfort food! Super simple to make in a pressure cooker, you will have this on the table in no time.
Provided by Christina
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 541 calories, Carbohydrate 44.8 g, Cholesterol 90.8 mg, Fat 30.2 g, Fiber 1.8 g, Protein 22.1 g, SaturatedFat 18.3 g, Sodium 1294.1 mg, Sugar 3.3 g
INSTANT POT® MAC AND CHEESE
Try this quick-and-easy electric pressure cooker macaroni and cheese recipe--let the Instant Pot® do the work.
Provided by Michael Beatty
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- 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, milk, Cheddar cheese, 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.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 35.9 g, Cholesterol 39.2 mg, Fat 13.8 g, Fiber 1.6 g, Protein 15.7 g, SaturatedFat 8.2 g, Sodium 681.1 mg, Sugar 2.8 g
INSTANT POT MACARONI AND CHEESE
This creamy mac 'n' cheese cooks right in the pressure cooker, in vegetable or chicken broth, requiring no straining or draining.
Provided by Coco Morante
Categories Macaroni and Cheese Instant Pot Super Bowl Pasta One-Pot Meal Kid-Friendly Small Plates
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
INSTANT POT MACARONI & CHEESE (EASY, STEP-BY-STEP, BEGINNER RECIPE)
Learn how to make easy Instant Pot mac and cheese with our beginner-friendly, step-by-step recipe. Serve this cheesy macaroni dish as a main with vegetables or salads or as a side dish the whole family will love.
Provided by Instant Pot Eats
Categories Main
Time 21m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 cup of cooked, creamy pasta, Calories 442 calories, Sugar 7.9 g, Sodium 545.7 mg, Fat 15.4 g, SaturatedFat 8.2 g, TransFat 0.2 g, Carbohydrate 52.2 g, Fiber 1.9 g, Protein 22.3 g, Cholesterol 44.2 mg
INSTANT POT PRESSURE COOKER MACARONI AND CHEESE
I loved that everything can be thrown in a pot, and I don't have to mess with it or even have a stove to make this happen. Fast and easy. Recipe courtesy of No. 2 Pencil.
Provided by AmyZoe
Categories Macaroni And Cheese
Time 19m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 521.9, Fat 25.6, SaturatedFat 15.7, Cholesterol 76.6, Sodium 1309.2, Carbohydrate 47.5, Fiber 1.9, Sugar 1.8, Protein 24.9
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