Instant Pot Mac and Cheese

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 Ingredients:

    • 8 ounces elbow macaroni or other small pasta shape
    • 2 tablespoon butter
    • 2 cup water
    • 1 teaspoon salt I always use kosher salt
    • ¼ teaspoon black pepper
    • 6 ounce velveeta cheese cubed
    • ⅓ cup milk more to achieve desired consistency


INSTRUCTIONS
 

    • Place butter in Instant Pot.Set Instant Pot to saute and allow butter to melt. Turn off saute mode. Add water, salt, pepper and pasta.
    • Cover and lock lid in place and make sure the vent is set to sealed. Set timer to 6 minutes high pressure cooking.
    • When timer is up, carefully switch to venting and allow pressure to release.
    • The Instant Pot should now have switched to "keep warm" mode, leave it on "keep warm" and stir in cubed cheese and ⅓ C milk. Add more milk in small quantities if desired, depending on how you prefer the consistency.
    • Adjust for salt and pepper and serve immediately.

      Recipe from Krystal Keck

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