I like to use bone broth sometimes to add in extra nutrients and protein!
Using chicken broth instead of water adds a whole new layer of flavors to your homemade mac and cheese. Variations on this Instant Pot Macaroni and Cheese Stir in the cheese and mix until it is completely melted Remove the bowl from the pot to prevent burning on the bottom Stir well and allow it to cook, while stirring for about 2-3 minutes or until the liquid shows signs of boiling One the pot has depressurized, hit the saute button and add the milk to the pasta.
Place the lid on your pot and hit the manual button and set the cook time for 4 minutesĪllow the pot to come to pressure, when the timer beeps do a quick release Place the water, pasta, salt and butter in the bowl of your Instant pot and stir Check out my new Blank Recipe Journal! The perfect place to write down all those favorite recipes you find online. Quit printing out the same recipe over and over or searching online for that favorite you made last week. 2-3 cups cheddar cheese- or a combination of your favorite cheeses.1/2 cup milk (whole or 2%, NOT evaporated milk!).Stir in milk and shredded cheeses and it’s done! Place the lid on the pot and allow it to cook for 4 minutes (that’s a total of maybe 10 minutes if you include the time it takes to come to pressure).
Just throw the pasta, water, butter and a dash of salt into the pressure cooker. The instant pot makes it so simple! You get creamy, homemade mac and cheese without standing over a hot pot stirring noodles for 10 minutes. He previously made a one pot stove top version, but when we purchased our new Instant Pot he quickly converted, raving that it was so much easier! He’s been making it for lunch for himself and his siblings since he was 12 years old. Please see my disclosure page for more information about cookies collected and our privacy policy. If you make a purchase using one of these links, I may earn a commission.
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