Instant Pot Mac and Cheese with Ham and Peas

★★★★★

Pork, Pressure Cooker

Prep Time: 25 m Cook Time: 14 m Servings: 6 servings Source:

Ingredients

4 cups water

1 (16 ounce) package elbow macaroni

2 tsp spicy brown mustard

1 teaspoon salt

1 (12 fluid ounce) can evaporated milk

⅓ cup whole milk

2 tablespoons unsalted butter

2 cups shredded 2% milk Cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup diced cooked ham

¾ cup frozen peas, defrosted

salt and ground black pepper to taste

Directions

Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot(R)). Close and lock the lid. Set the timer for 4 minutes at high pressure.

Release pressure carefully using the quick-release method (about 5 minutes). Unlock and remove the lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps.

Stir butter, evaporated milk, and milk into the pot. Gradually add Cheddar cheese and Monterey Jack cheese, stirring constantly, until melted. Stir in ham and peas. Season with salt and pepper.

Garnish with baked panko & butter bread crumbs.

Notes

Substitute other cheeses, such as Swiss, Gouda, etc.

Nutrition

Per Serving: 607 calories; 22.9 g fat; 65.4 g carbohydrates; 33.3 g protein; 67 mg cholesterol; 1150 mg sodium. Full nutrition