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Ingredients40 m servings 333
Original recipe yields 10 servings
- Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
- Select the "Keep Warm" setting on the Instant Pot(R) and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.
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Per Serving: 333 calories; 13.8 35.9 15.7 39 681 Full nutrition
ReviewsRead all reviews 2
3.26.18 Followed the recipe to the letter with the exception of omitting the liquid smoke which we just don’t care for. Once your 4 minute cooking time is up, the Instant Pot® automatically c...