It doesn’t make it spicy at all but does add a great flavor. This instant pot macaroni and cheese recipe also calls for hot sauce. You can really go wrong with elbow macaroni and a big serving of melted cheese. the great thing about making mac n cheese is how easy and forgiving it is. I used cheddar and jack cheese for this pressure cooker mac and cheese recipe, but you can use whatever cheese you like best or have on hand. The Cheese in the Instant Pot Macaroni and Cheese Recipe Whereas the aforementioned blue box is much more of a kids’ lunch serving size. This batch of instant pot mac and cheese also makes a really big portion, so it’s much more suitable for dinner. Adding a little bit of meat to our meal keeps my husband satisfied and I love the addition of green onions. Stir in some sour cream after cooking if you want a bit more tang!This instant pot pasta recipe covers both of those requirements.
You can select a different pasta than elbow macaroni-penne, rigatoni, farfalle, or rotini would work well.I have not personally tried doubling this recipe, so I'm not sure how well it would work.
Add in shredded cheese, stirring until melted and combined. Stir in the condensed soup until well combined.Once cook time is complete, allow a 5 minute natural release, followed by a quick release of remaining pressure.Using the manual setting at high pressure, select a 4 minute cook time.Close the lid and set the vent to the sealed position.If necessary, gently press down any noodles to ensure they are covered with liquid. Pour in tomatoes and enough water to just barely cover the macaroni (for me, this was about 1 2/3 cups, but you may need a little bit more or less).Add garlic powder, onion powder, steak seasoning, and Worcestershire sauce.Layer the macaroni on top of the ground beef.Once browned, drain off any excess grease and return beef to insert pot, spreading it evenly across bottom of the insert pot. Use the Saute setting to brown beef, breaking it apart as it cooks. Add ground beef to the insert pot of an Instant Pot.Leftovers can be refrigerated in an airtight container.Stir in some sour cream after cooking if you want a bit more tang! Change up the flavor a little bit if you’d like–add some chili powder or hot sauce for a little kick.The general rule of thumb for cook times when pressure cooking dry pasta is to look at what the pasta box recommends–if it says to boil it for 10 minutes, cut that time in half and subtract one minute to get your new cook time. You can select a different pasta than elbow macaroni–penne, rigatoni, farfalle, or rotini would work well.I highly recommend shredding your own cheese, as it melts much better than pre-shredded cheese.I have not personally tried doubling this recipe, so I’m not sure how well it would work.When adding the liquid, be sure to only add as much as you need to fully cover the macaroni to ensure proper cooking.You want the noodles to be resting on top of the ground beef. When adding the macaroni, seasonings, tomatoes, and water to the pot, do not stir.Instant Pot Ground Beef and Potatoes Casserole.A Weeknight Favorite: Chili Mac in the Pressure Cooker.The Best Pressure Cooker Chicken and Dumplings.Spaghetti and Meat Sauce in the Instant Pot Pressure Cooker.
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