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!
Instant Pot Macaroni & Cheese
1 lb uncooked elbow macaroni
4 Tbsp butter
1 (12 oz can) evaporated milk
1 1/2 cups water
1 Tbsp mustard (I like dijon)
2 tsp kosher salt
3 cups shredded cheddar cheese (or your favorite cheese blend)
1/4 cup milk or half and half
Combine elbows, butter, evaporated milk, water, Dijon mustard, and salt in the pot of the pressure cooker. Place lid on and seal the release valve. Set manual high pressure for 5 minutes.
When machine beeps, manually release pressure by unsealing valve (use a towel to do this – it’s easy to burn yourself!) and remove lid. Mix in cheese until melted, and thin with a little milk if necessary to get a nice creamy consistency. Season to taste with additional salt if necessary.
Makes about 10 servings.
