How to Make Instant Pot Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 4 cups low-sodium vegetable broth
- 1 small shallot minced
- 1 teaspoon Dijon mustard
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cayenne
- 1/2 teaspoon fine sea salt
- A few grinds black pepper
- 1/2 cup whole milk
- 6 ounces Gruyère cheese about 2 1/2 cups shredded
- 6 ounces extra-sharp cheddar cheese about 2 1/2 cups shredded
- 2 ounces Parmigiano Reggiano cheese about 1/2 cup grated
- 1/2 cup sour cream
Instructions
- Place macaroni, broth, shallot, mustard, nutmeg, cayenne, salt, and pepper into Instant Pot and stir.
- Set vent to sealing position. Cook on manual mode, high pressure, for 4 minutes. (Pot will take about 10 minutes to come up to pressure before timed cooking begins.)
- Carefully do a manual pressure release by turning the vent to open. (We like to use a towel or a long-handled spoon to do this.)
- Stir in milk and cheeses until cheese is melted.
- Stir in sour cream.
- Serve hot.