Instant Pot Pressure Cooker Macaroni and Cheese

• Meat

  • 3 dashes Frank's red hot sauce

• Canned Goods

  • 1 12 oz can Evaporated milk

• Condiments

  • 1 tbsp Dijon mustard

• Pasta & Grains

  • 1 lb Pasta shells or macaroni, dried

• Baking & Spices

  • 1 tbsp Kosher salt

• Dairy

  • 2 tbsp Butter
  • 8 oz Cheddar cheese, sharp
  • 8 oz Monterey jack cheese

• Liquids

  • 4 cups Water

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Ingredients

• 1 pound dried pasta shells or macaroni
• 4 cups of water
• 2 tablespoons of butter
• 1 tablespoon of dijon mustard
• 1 tablespoon of kosher salt
• 3-4 dashes of Franks Red Hot Sauce
• 1 12 oz can of evaporated milk
• 8 oz of extra sharp cheddar cheese, shredded
• 8 oz of monterey jack cheese, shredded

Directions

• In the stainless steel insert of the Instant Pot, combine dried pasta, water, butter, mustard, salt and hot sauce.
• Lock Instant Pot lid in place and close vent.
• Use manual mode to set Instant Pot to High Pressure for 4 minutes.
• Instant Pot will take 10-15 minutes to come to pressure, then it will count down from 4 minutes.
• Once Instant Pot finishes 4 minute countdown, immediately turn pressure release valve to venting (Quick Release) and turn Instant Pot completely off. The keep warm mode should not be on to prevent overcooking the pasta.
• Once Instant Pot has released all the pressure, turn lid to open, keeping lid angled away from youth prevent steam burns.
• Stir in evaporated milk, followed by shredded cheese by the handful.
• Continue stirring until cheese in completely melted.
• Serve immediately, or switch warm setting back on to keep warm.