Instant Pot Tex Mex Macaroni And Cheese Recipes

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:

• When the time is up, carefully move the knob to the venting position to release the pressure manually (quick release). The steam is very hot, so protect your hands and use the handle of a wooden spoon to move the knob.
• Serve and enjoy!

INSTANT POT TEX-MEX MACARONI AND CHEESE

Steps:

• Set the Instant Pot to Saute, and add meat to inner pot. Saute until the meat, for about 6-8 minutes, until cooked through and browned. If there is more than 1 tbsp of grease, drain the meat.
• Add 1 cup of water to the Instant Pot, and scrape the bottom of the pot to loosen any browned bits, or fond.
• In order, add the following ingredients to the Instant Pot: taco seasoning, corn, beans, boxed macaroni (pasta only), remaining 1 cup water, and salsa. Do not stir.
• Close the Instant Pot with the lid, and set the Instant Pot valve to the "sealing" position. Set the pressure cooking (or manual) setting for 5 minutes on high.
• Allow the pressure to naturally release for 5 minutes. Then, turn the Instant Pot valve to "venting" to manually release any remaining pressure.
• Add the cheese packet (from the macaroni and cheese) and sour cream to the pot, and stir to combine.
• Portion the Instant Pot Tex-Mex Macaroni and Cheese into serving bowls. If desired, top with additional sour cream and fresh vegetables*. Serve and enjoy!

INSTANT POT® MAC AND CHEESE

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.

INSTANT POT MACARONI AND CHEESE

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.