OKOKOK! I did it - I bought an Instant Pot after watching Trisha Yearwood use one to make her Peach BBQ Pulled Pork. I figured, I've been using a Pressure CANNER for so long, I might as well check out an Instant Pot (Pressure Cooker). Before you ask, no - at the present time, you cannot "can" in an Instant Pot or any other Pressure Cooker. Just remember the adage "You can Cook in a Pressure Canner but, you cannot Can in a Pressure Cooker." At least, for now that is - there are rumors that there is a unit being tested and vetted by the NCHFP that would allow cooking and canning. Some have asked why I wouldn't just use my large Pressure Canner to cook foods. It's simple, the canner is quite large, aluminum and not electrical. I prefer the Instant Pot Stainless Bowl that makes clean up easily! Soooo - what have I done to date with my new toy? First - I did the water test as specified in my user manual. After passing that test - I made some Hard Boiled Eggs, I made Trisha's Pulled Pork dish, this Mac & Cheese and Shredded Chicken Burritos. Everything so far has turned out great. I will be posting the Chicken Burritos next (my husbands favorite) …
Mac & Cheese with Green Chilies
3 Cups of Cellentani Pasta (corkscrew)
3 Cups of Chicken Broth
1/2 Cup Water
Add all to the Instant Pot, making sure to push down the dry noodles under the broth and water *you want everything submerged. Cook on High Pressure (manual for 6 mins.) Once done cooking, let cool down for 4 minutes naturally before doing a pulsing quick release (where you release some steam, close, and release again) Doing this keeps any hot liquid from spurting out. Remove lid when lock drops and stir the pasta, remove approx. 1/2 cup of broth and keep aside. Now, the tasty part! making the sauce, keep your instapot on warm or move to low saute. Stir in all the sauce ingredients and serve hot. If the sauce gets too "tight" and sticky use some of the reserved broth to "loosen" the macaroni.
4 Tablespoons Butter
1/4 Cup Heavy Cream
1 pouch Velveeta Cheese Sauce *keeps the sauce from being 'grainy'
2 cups Shredded Sharp Cheddar Cheese *or a mix of your choice of cheeses
1/4 Cup Diced Green Chilies
Salt & Pepper to taste