Quick and easy recipe for cremy macaroni and cheese that is made in the Instant Pot.
In the inner pot of your Instant Pot add the water.
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.
Place the lid on the Instant Pot. Make sure the release valve is set to sealing.
Set the pressure cook button to high and adjust the cook time to 4 minutes.
Once the cooking time is finished do a quick release. See notes for tips on how to do a quick release with pasta.
Remove the lid from the Instant Pot then add the milk.
Add the cubed up cheese and stir ingredients together.
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.
After the 5 minutes is up remove the lid and stir the melted cheese into the noodles.
Serve and enjoy.
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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