Pressure Cooker Cheeseburger Macaroni Recipe 445

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.

Steps:

• 1. Turn on the saute option on your Instant Pot and add the oil. Once the insert is heated add the ground beef and brown, breaking it up with a wooden spoon as it cooks.
• 2. Turn off the saute option, remove the insert pot and drain any excess grease. Put the insert back in the Instant Pot and add the onion, seasonings, ketchup, uncooked macaroni and broth, stirring to combine.
• 3. Seal the lid and set the pressure knob on top to sealing. Manually set for 6 minutes. Once it's done, quick release the pressure by moving the knob to venting. Unseal and stir in the cheese till melted and serve.

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.