Instant Pot Mac and Cheese

Instant Pot mac and cheese — Skip the box, and make this super easy mac and cheese in your electric pressure cooker! It’s pure deliciousness, comfort and pleasure. Piping hot elbow macaroni swim in a creamy cheddar and parmesan cheese sauce with a bit of spiciness. Comfort food at its best for an instant dinner!

Photo credit: © Eatwell101.com

Ingredients list for the Instant Pot Mac and Cheese

• 12 oz (340g) dry elbow macaroni
• 4 cups (1l) water
• 1 bouillon cube (vegetable or chicken, optional)
• 1/4 cup (60g) butter
• 1 1/2 cups (350ml) milk
• 1 cup (120g) light cream or sour cream
• 1/4 onion, finely minced
• 3 garlic cloves, finely minced
• Salt & pepper to taste
• 4 cups shredded sharp cheddar, divided
• 1/2 cup fresh parmesan cheese
• A dash of hot sauce of your choice (we used Sriracha)
• 1 tablespoon Dijon mustard
• Fresh chopped parsley, for garnish

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. In the insert of your Instant Pot or electric pressure cooker, combine dried pasta, water, bouillon cube, butter, mustard, onion, garlic, salt, pepper and hot sauce.

2. Give a good stir, lock the lid in place and make sure the vent is closed. Use manual mode to set the Instant Pot to High Pressure for 4 minutes.

3. Once the pressure cooker finishes the 4 minute countdown, open the vent and turn the Instant Pot completely off, otherwise the “keep warm” mode might overcook the pasta. Once the Instant Pot has released the pressure, turn the lid to open.

4. Stir in milk, cream then shredded cheddar and parmesan and continue stirring until cheese in completely melted.

5. Serve immediately, sprinkled with fresh chopped parsley and additional parmesan. Enjoy!

Photo credit: © Eatwell101.com