Instant Pot Macaroni And Cheese
Quick and easy recipe for cremy macaroni and cheese that is made in the Instant Pot.
Ingredients
- 4 Cups Water
- 4 Cups Elbow Noodles
- Dash Salt
- 1 Cup Milk
- 16 Ounces Velveeta Cheese Cut into small cubes
Instructions
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In the inner pot of your Instant Pot add the water.
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Pour into the water the elbow noodles and dash of salt. Stir the noodles and salt together. Press the noodles down so they are covered by the water.
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Place the lid on the Instant Pot. Make sure the release valve is set to sealing.
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Set the pressure cook button to high and adjust the cook time to 4 minutes.
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Once the cooking time is finished do a quick release. See notes for tips on how to do a quick release with pasta.
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Remove the lid from the Instant Pot then add the milk.
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Add the cubed up cheese and stir ingredients together.
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Place Instant Pot lid back on for 5 minutes. Don't turn the Instant Pot on, just place the lid on to help melt the cheese.
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After the 5 minutes is up remove the lid and stir the melted cheese into the noodles.
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Serve and enjoy.
Recipe Notes
I like to release the steam in burst so this means I'll release a little of the steam from the valve. Then I'll close the valve for a second and then open it back up. Continuing to do this until all the steam is released.
The nutritional value may vary depending on the ingredients used.
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