Rating: 5 stars
2 Ratings
  • 5 star values: 2
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Use your Instant Pot® to make this creamy cheese sauce. This sauce may be used for mac and cheese, as a veggie topper, or as a base for queso when mixed with your favorite salsa.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add butter and let it melt. Season with salt, pepper, and onion powder and stir. Sprinkle with tapioca starch and stir roux until blended; it will be thick.

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  • Pour in milk gradually, 1/4 cup at a time, stirring each addition until well combined. Keep stirring to remove clumps. Sauce should be creamy and just under boiling temperature. If it starts to boil, turn Instant Pot® off and set to Keep Warm.

  • Add Cheddar cheese and stir continuously until cheese has melted and is well combined into the sauce.

Nutrition Facts

223 calories; protein 8.8g; carbohydrates 5.4g; fat 18.7g; cholesterol 55.1mg; sodium 638.3mg. Full Nutrition
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