pressure cooker mac and cheese with evaporated milk

When I first started using it, I just used it to make brown rice.

In the little over a year that I have had my Instant Pot, I have tried many different recipes. I mean, I may be eating this instant pot mac and cheese for lunch today.Homemade Mac and cheese has never been creamier or easier! Instant Pot Mac and Cheese will be your new favorite way to get your cheesy on. It makes great leftovers, but like all mac and cheese, leftovers don’t have the same straight out of the instant pot creaminess. If you like it creamier, add more evaporated milk. So creeeeaaamy, guys! Just how I like it. I did turn on the saute for about one minute to help heat through the Velveeta while stirring the entire time. Open the lid and add the Velveeta, salt, evaporated milk and cheddar cheese. (Be careful and make sure to follow your manual.) Once the cycle is complete, quick release the steam. Select “pressure cooker” on high pressure and then five minutes. There’s nothing like watching a pot boil – and with the instant pot you don’t have to! Put 16 oz of pasta (in this case elbow noodles), the butter and water in the instant pot.

Sure, it’s a straight forward recipe but not having to wait for the water to boil for noodles was enough of a reason to get this baby out and give it a test run.įirst things first. But two hours in the slower cooker was not going to cut it. I was CRAVING the macaroni and cheese recipe. Honestly, I was just plugging along enjoying life as usual, trying to stay sane with all the cold weather and snow days around here.Īnd then, one afternoon I had had enough. I don’t know why it’s taken me this long to try it out and see what it can do for dinner in our home. I bought it on sale in November and there it sat. The instant pot has been in my basement in a box for months now. I finally took our instant pot out of the box and made instant pot mac and cheese! It’s cheesy (obviously), it’s creamy and it’s a quick recipe that’s done in 10 minutes because of the instant pot! Using Velveeta and sharp cheddar cheese it’s made with less ingredients than the very popular slow cooker version. Easy and fast instant pot creamy mac and cheese made with evaporated milk and Velveeta.

Pressure cooker mac and cheese with evaporated milk