Instant Pot Macaroni & Cheese

Pressure cookers are definitely the hot “it” appliance right now. I’ve had an old stainless model for years, that I use for canning – but at 16 quarts too big to use for general use in my kitchen. So this fall I hopped on the old bandwagon and purchased an 8-quart Instant Pot, and haven’t looked back since!

I’m hesitant about unitaskers in my kitchen, and I was skeptical how much I’d actually use the thing on a regular basis. Turned out I was pleasantly surprised, using it at least two times a week in my kitchen. To be able to make a quick chicken or vegetable stock in under an hour blows my mind.

Not to mention other tasks like potatoes cooked to perfection in a few minutes, dried beans that taste they’ve been simmering all day long in an hour, or this easy macaroni and cheese – which goes from pot to table in two shakes of a lamb’s tail (just a little over 10 minutes).

You could take it to the next level by pouring the finished mac into a baking dish and topping with more cheese (or breadcrumbs, if that’s your thing) and popping into the oven for a few minutes to melt. But, we usually don’t get that far. I’ve also been known to throw in a cup of diced ham and a chopped head of broccoli to bulk it up and make it a one-dish meal that everyone always loves.

Do you have an electric pressure cooker? What are some of your favorite recipes to make in it? Share in comments!

If you’re driving down the “main drag” here on the Eastern Shore of Virginia (aka Route 13), one of the best things you can do for yourself is to turn off the beaten path. All roads lead to the water eventually – seaside or bayside. It doesn’t matter. Chances are you’ll stumble on a seafood shack in your travels. And this time of year, they’re all sure to have fresh soft shell crabs. A delicacy here, as well as around the world.

My favorite spot is Martin’s Crabhouse in Saxis, VA. It’s about a 20 minute drive for me on Chincoteague, but when it comes to crabs – it’s always worth the trip. You’ll usually find two old salts sitting on the front porch of the crab shack, no doubt talking about fish tales. One of the younger guys inside will shuffle over to the peeling tables and fish out a dozen for me – wriggling as they’re pulled out of the water and placed in the box. It really doesn’t get fresher than that.

Up until last week, breading and pan-frying was my go-to prepare a soft shell crab. But, after putting them on the grill…I fear I can never go back. First off, it was easier and way less mess. Always a win! But the flavor. THE FLAVOR. Sweet, tender crab with a heady dose of smokiness from the grill. I brushed with fresh garlic herb butter while cooking, which helped them to not stick to the grill – as well as impart more wonderful flavor. A few minutes on the grill, and they plump up to pure perfection.

I wanted to pair them with pasta, so I made a quick scampi sauce using the usual suspects – butter, garlic, lemon, white wine. And, a few cherry tomatoes and basil for a little extra flair and color. Was just enough to make the pasta moist, and paired perfectly with the crab – just making it’s flavors sing a little louder.

Move over, Shrimp Scampi. There’s a new kid on the block…


It’s that time of year here on Chincoteague. When a friend or neighbor will knock on your door, and present you with a Ziploc bag full of freshly caught scallops, soft shell crabs, drum fish, shrimp…whatever happens to be good on the docks or our little roadside seafood markets that day. It’s pretty much my favorite time of year on our little island, aside from Pony Penning…

So when my BFF stopped by last week with these gorgeous scallops, it made me feel one step closer to full-blown summer. I’d also happened to restock my supply of Geechie Boy grits last week too. While shrimp & grits is a regular on our menu this time of year, I thought – why not scallops instead?

Seasoned them simply with some of my homemade seasoning salt and pepper, gave them a quick sear. Happened to some fresh spinach on hand that needed to be used, so I sauteed that with a little bit of garlic and champagne vinegar – which did a great job of deglazing the pan and bringing all that awesome flavor into the dish. I think kale or chard would also be wonderful in place of the spinach!

The grits are a perfect accompaniment, because they kind of take care of themselves on the stove while you get the scallops squared away. Also, grits are so versatile when it comes to different flavors. I wanted something with a little bit of a coastal twist – so I stirred in some Old Bay right before serving. Life changing, ya’ll…

Served with a lovely local Rosé and a salad, it was the perfect way to break-in dinners on the back porch season for us! 

So, this sous-vide thing…have you heard of it? Yes? No? Maybe? When asked to describe it, I tell people that I like to think of it as a really bad ass Crockpot. Basically, you season your cut of beef and then vaccum seal it – it’s then plopped in a water bath held at a precise temperature by the doohickey called the immersion circulator. So, the item comes to just the perfect temperature for whatever it is…then, is held there until you’re ready to serve it.

I first learned of this method of preparation years ago, back in my religious watching of Top Chef days. Back then, this method of “cooking” was reserved for fancy chefs in fancy kitchens…as the apparatus required was super expensive.

Well, times they are a changin’ – and you can get a pretty decent model for $100 on Amazon, if you keep your eyes peeled for a sale. They’re about the size of a large curling iron, so are convenient for storage sakes. And then for the water bath, all you need is a large stockpot. It clips right to the side – bada bing!

And time isn’t an issue. In fact, tough cuts like this eye of round benefit from a long cook cycle. I did this one for 24 hours. The connective tissue has time to break down, creating a roast that can be cut with a fork…but the roast still stays rare. It’s really quite mind-blowing.

After it’s soaked for the appropriate amount of time, a quick sear in a raging hot cast iron skillet is in order. I’ve also turned to my trusty kitchen torch, which is always handy in the kitchen. The grill is also an option – but again, just make sure it’s REALLY hot. Just a couple of minutes on each side, to give  it a little color.

I like doing large roasts, like this entire eye of the round – or a pork loin. We’ll enjoy it for dinner one night…then reinvent the leftovers all week in different dishes. Perfect for this time of year when we’re scooting out the door to baseball practice or some other obligation that fills the schedule up every week!

So, if you’re on the fence about one – I say do it! I got mine a couple of Christmases ago, and have just really gotten into using it in the past couple of months. It really is so versatile. I don’t even want to tell you what it can do for a poached egg. Life changing.