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Pressure Cooker Macaroni and Cheese

Pressure Cooker Macaroni and Cheese

Creamy Macaroni and Cheese is a great first recipe to try in your new electric pressure cooker. It only takes about 20 minutes from start to finish and lets you work out all of your pressure cooker nerves and fears. It will help you practice using the “Quick Release” of the pressure valve and become familiar with all of the fun pressure cooker functions.

Yield

Conversions

Ingredients

1

lbs elbow macaroni (small, 16 oz. box)

2

tsp salt

2

tbsp butter

4

cups water

4

cups cheddar cheese (shredded)

6

oz American or other processed cheese (cubed)

1

tsp pepper

1

cups heavy cream

Preparation

  1. In a pressure cooker, add macaroni, salt, butter and water. Place lid on slow cooker, ensure the pressure valve is set to “airtight”, and set to the “Rice” setting or 5 minutes.

  2. Once done cooking, carefully “quick release” the pressure. Then add the remaining ingredients (cheeses, pepper, and cream), stir until combined, then serve. We recommend moving the finished macaroni and cheese to a serving bowl as the pressure cooker unit will be very hot.

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