When the pot comes to full pressure the 6 minute timer will be visible and the float valve or pin will be in the up position. ![]() The instant pot will display "on" until the pot comes to pressure (this takes about 5-6 minutes).Press the manual or pressure cook button and use the to set the time to 6 minutes using high pressure.Close and lock the the lid and turn the steam release valve to the "sealing" position.Give it a good stir and make sure all the noodles are covered with broth. Add 4 cups chicken broth, butter, salt, garlic powder and the dry elbow macaroni.The display show off, but it is on until you set the cooking buttons. Plug in the Instant pot to power it on.When I opened the box let me tell you I had all the feels going on!!!!!! Excitement and intimidation all in one with all those buttons looking back at me. You see I feel that appliances have to earn their right to counter space in my kitchen and purchasing an instant pot just wasn't an appliance that I felt I would use.įast forward to Mother Day and guess what I got my from husband and daughter!!!!! You guessed it a 6 Qt Instant Pot Duo SV. I thought in the end, it's only going to collect dust in the back of my pantry. I also felt that the price was a bit high, so I really couldn't justify the purchase. I'm a pretty basic girl and love my slow cooker, so I didn't think there wasn't a need to upgrade. After I got over the initial intimidation the instant pot has changed the way I think about cooking. I never understood all the hype - until I tried cooking with it. For me, I don't usually jump on the new kitchen gadget bandwagon, but I have to say the Instant Pot is my new best friend. Friends and family loved it.Instant Pots seem to be all the craze right now. The sour cream makes it a little tangier than I like but to have a decent Mac and cheese in about 10 minutes with a fraction of the mess makes it worth it. I would still make a traditional Mac and cheese when given enough time but in a pinch this is pretty good. Even with all of the cheese it still needed salt, which wasn't mentioned in the recipe. I was however impressed by its ease and the spot-on pasta to broth ratio as the mac turned out perfectly al dente! I would definitely try this again with some modifications: either adding some milk (regular or evaporated) and a bit more sour cream, and perhaps a few sprigs of thyme in the cooking portion. I followed this recipe closely and would really rate this recipe 2.5 forks because it wasn't creamy and it was rather bland despite having some tang from the sour cream, sharp cheddar, and dry mustard. But if you like al dente mac and cheese, you might like this recipe. This was unpopular at dinner so I wouldn't make it again. It is a fast and easy recipe, but I spent twice as long trying to get a softer and creamier consistency closer to the homemade stovetop version. I think maybe the instant pot directions were the issue. The taste and consistency was not like homemade macaroni prepared over the stove. My child wouldn't eat it, so I tried pressure cooking it again and adding milk to get a softer, creamier consistency. This recipe called for more butter than I usually add and yet, the final result was dry and not at all creamy. It was very bland and needed a lot of salt and pepper. Also, the recipe calls for sharp cheddar: so, go for old cheddar! If you want to go light, use a lighter sour cream ¯\_(ツ)_/¯ ![]() Such as using prepared mustard (the wet kind, not dry). ![]() The key is, like anything with the instant pot, measuring and following the recipe exactly. This recipe is amazing! I use this all the time for the instant pot since it doesn’t require evaporated milk. I will definitely be making this again in the future. I used Cracker Barrel Old shredded cheese, and did not find the results to be bland, as others have mentioned - perhaps the secret is to used an Old cheddar. The only thing I had to adjust was the amount of liquid (vegetable broth) used to cook the macaroni - about 1/2 cup less than what’s called for. This is hands down the best mac and cheese I’ve ever had.
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