Best Pressure Cooker Macaroni Cheese Recipes

CREAMY PRESSURE COOKER MACARONI AND CHEESE

Steps:

• Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. 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 lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.

PRESSURE COOKER MACARONI AND CHEESE

Steps:

• Place chicken broth, rotini, water, heavy cream, mild Cheddar cheese, sharp Cheddar cheese, extra-sharp Cheddar cheese, cream cheese, butter, Parmesan cheese, yellow mustard, salt, and black pepper in a pressure cooker. Seal and bring to high pressure according to manufacturer's instructions. Once full pressure is reached, cook for 7 minutes.
• Release pressure using quick-release method according to manufacturer's instructions.

PRESSURE COOKER MACARONI & CHEESE RECIPE - (4.4/5)

Steps:

• Mix macaroni, water, salt, mustard, and cayenne together in pressure cooker pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. When valve drops carefully remove lid. Stir in evaporated milk. Select browning and simmer until sauce has thickened and pasta is tender, 1 to 3 minutes. Turn of pressure cooker, stir in cheddar and Monterey Jack cheeses, a handful at a time, until cheese has melted and sauce is smooth. (It is important to do it a handful at a time so the cheese doesn't clump together.) Season with additional salt and pepper to taste.

PRESSURE COOKER 5-MINUTE MACARONI & CHEESE WITH TOMATOES & PANKO HERB CRUST RECIPE - (4.6/5)

Steps:

• Mix macaroni, water and tomatoes (if using), salt, mustard and cayenne together in a pressure-cooker pot. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. Cook for 5 minutes, adjusting heat as needed to maintain high pressure. NOTE: I use an electric pressure cooker, so I just locked on the lid, set pressure to medium low and set the timer for 5 minutes. Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you. Stir in evaporated milk and simmer over medium-high heat until sauce has thickened and pasta is tender, 1 to 3 minutes. *You can use 2% evaporated milk, just cook the pasta longer until it thickens Turn off heat, stir in cheddar and Monterey Jack cheeses, a handful at a time, until the cheese has melted and sauce is smooth. PANKO TOPPING: In a small skillet, melt the butter and then add the panko and herbs. Gently combine with a fork. Add a layer of the topping on top of the mac 'n cheese and broil (on highest rack) for 1-2 minutes, until golden brown.

PRESSURE COOKER MACARONI AND CHEESE, FULLY LOADED

Steps:

• Add pasta, butter, mustard, hot pepper sauce, salt and water to Pressure Cooker cooking pot.
• Lock on lid and close Pressure Valve.
• Cook at High Pressure for 3 minutes.
• When Beep is heard, allow a 5 minute Natural Pressure Release and then carefully do a Quick Release.
• Open lid and stir in the the heavy cream or evaporated milk.
• Turn off Pressure Cooker and then select Saute or Browning and mix in the cheese in three parts, mixing well before adding more. When desired thickness is achieved, turn off Pressure Cooker.
• Top with Crispy Bacon Topping, if desired.