Instant Pot Macaroni and Cheese with Cream of Mushroom Soup
This super creamy pasta dish is quick, simple, and tasty. Just dump the handful of ingredients in your pressure cooker and you'll have a comforting plate of macaroni and cheese in minutes. A perfect meal for busy weeknights.
Add Stock and Pasta: Pour the unsalted chicken stock into the pot, then spread the elbow pasta evenly across the bottom of the liner. Ensure that most of the pasta is submerged in the chicken stock.
Add Butter, Salt, and Pepper: Next, add the butter by just placing it on top of the pasta. Sprinkle the salt and pepper evenly over the pasta.
Add Cream of Mushroom Soup: Scoop the cream of mushroom soup over the pasta. Do not mix it in.
4-Minute Cook Time: Close the Instant Pot, set it to 'Sealing', select the 'Manual' or 'Pressure Cook' function and cook on 'High Pressure' for 4 minutes.
2-Minute NPR: Once cooking has finished, allow for a 2 minute NPR (natural pressure release). Release the remaining pressure after the two minutes have completed. Once all the pressure has been released and the pin has dropped, open the pot and give the ingredients a good mix.
Add Milk and Cheeses: Add the milk, parmesan cheese, and shredded cheddar cheese to the pot and mix them in until the cheeses melt completely.