I jumped on the instant pot band wagon. I know, I know, I’m a little late with coming on board. But if something could promise to speed up the cooking process, provide healthy meals, redefine the one-pot meal, help to go green and on top of that be a 7 in 1 cooker, what did I have to lose. Or better yet, what took me so long to be convinced I needed this new-fangled pressure cooker? Well, I had visions in my head of my mom’s pressure cooker, that thing was down right scccaary! If you too, have visions of the vintage pressure cooker, you can wipe that thought away. This new electric pressure cooker (Instant Pot) is nothing like the ghost of the past. It has a ton of buttons, you choose the setting that you need , and viola dinner is served. Like this Mac & Cheese, for instant, you just dump, wait, add, and enjoy! Sorry, Kraft, I’ve just found my new best friend.
- 4 cups of water
- 1 tsp. sea salt
- ¼ tsp. garlic powder
- 2 tbsp. of butter
- 1 pound of uncooked pasta
- ½ -1 cup of milk
- 2 cups of shredded cheddar cheese
- Place the water, salt, butter, garlic powder and noodles in the instant pot.
- Close the lid and make sure the valve is on closed.
- Use the manual setting and set for 4 minutes (see note below).
- When the pot beeps, quick release the steam.
- After the pressure has dropped, remove lid and give a stir.
- Start with adding a ¼ cup of milk and shredded cheese.
- Stir until cheese is melted, add more milk if necessary.
- Let sit at warm to let the liquid absorb for about 2 minutes.
- *Cooking time is based off of a box of pasta that suggests 7-8 minutes cooking time. Generally cutting the time in half of suggested stove top will work.