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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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2019
I tried this last night at dinner for family and friends. It got great reviews! Just keep in mind it takes 30 mins. or more to thicken up. So allow some time for that. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/28/2019
I tried this last night at dinner for family and friends. It got great reviews! Just keep in mind it takes 30 mins. or more to thicken up. So allow some time for that. Read More
Rating: 5 stars
01/04/2019
Made as written and it worked like a champ. I did add some crushed red chili flakes for some heat to go with what I was serving it with. This is a great base recipe and one I will use often. Read More
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