Give the macaroni and cheese a good stir and serve immediately.Let the mac and cheese sit for a few minutes, then turn off the pot and open the lid. Place the lid back on the instant pot, turn the vent to "sealing" and press the "keep warm" button.Add half of the cheese and give it stir, add the milk and the remaining cheese and stir until creamy and blended. Turn the instant pot off by hitting the cancel button. When all the pressure is released and the "float valve or pin" has dropped down it is now safe to open the instant pot.When the cooking cycle ends move the sealing valve to the "venting" position to do a "Quick Release" of pressure" I use a wooden spoon to move the valve.and the timer will begin counting (this means the pot is at full pressure - do not open the instant pot).When the pot comes to full pressure the 6 minute timer will be visible and the float valve or pin will be in the up position.The instant pot will display "on" until the pot comes to pressure (this takes about 5-6 minutes). Press the manual or pressure cook button and use the + to set the time to 6 minutes using high pressure.Close and lock the the lid and turn the steam release valve to the "sealing" position.Give it a good stir and make sure all the noodles are covered with broth. Add 4 cups chicken broth, butter, salt, garlic powder and the dry elbow macaroni.The display show off, but it is on until you set the cooking buttons. Plug in the Instant pot to power it on.When I opened the box let me tell you I had all the feels going on!!!!!! Excitement and intimidation all in one with all those buttons looking back at me. You see I feel that appliances have to earn their right to counter space in my kitchen and purchasing an instant pot just wasn't an appliance that I felt I would use.įast forward to Mother Day and guess what I got my from husband and daughter!!!!! You guessed it a 6 Qt Instant Pot Duo SV. I thought in the end, it's only going to collect dust in the back of my pantry. I also felt that the price was a bit high, so I really couldn't justify the purchase. I'm a pretty basic girl and love my slow cooker, so I didn't think there wasn't a need to upgrade. After I got over the initial intimidation the instant pot has changed the way I think about cooking. I never understood all the hype - until I tried cooking with it. For me, I don't usually jump on the new kitchen gadget bandwagon, but I have to say the Instant Pot is my new best friend. Heavy Cream (especially raw): full of healthy fats, great for growing brains.Instant Pots seem to be all the craze right now.Bone Broth: gut healing, great for skin/hair/nails, great for growing bodies.This recipe takes the cake! It’s a much healthier version of my original recipe, and it takes 7 minutes to make! Winner winner, mac and cheese dinner. They were hooked! I am always the experimenter, and my favorite recipe experiments are geared towards making recipes healthier, and quicker to make. Then I decided to try making my own gluten-free mac and cheese, to let my kids have a taste of my childhood favorite. Turn on high pressure for 3 minutes (elbows) or 4 minutes (shells). Close pressure cooker and set valve to sealing. Push pasta into water if need to create an even layer, but do not stir. My heart skips a beat just thinking about it.īut, going gluten-free didn’t allow for these kinds of indulgences anymore. Add water to instant pot insert (1.25 cups for a 6 oz box like Annies, 1.5 cups for a 7.25 oz box like Kraft) and pour pasta in. What is more comforting than warm pasta with a creamy cheese sauce. To say I was obsessed with it would be an understatement! An entire box! It was the only food that I would allow babysitters to make when I was a kid. Hellllooooo comfort food! I have a confession to make, I used to eat an entire box of mac and cheese after soccer practice every day when I was in high school.
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