At this point the liquids will begin to thicken. When we remove the lid, we use a large spoon and stir everything really well for about a minute. When the 4 minutes are up we do a quick release of the pressure. We then secure the lid, set the vent to sealing, and pressure cook on high for 4 minutes. Next, we dump a can of tomato sauce and a can of diced tomatoes with green chilies right on top. Once the water is added, we can push down the macaroni to make sure it’s all submerged with some room to spare. Next we add the macaroni, then 3 ½ cups of water. This is important! We sprinkle our seasonings right on top of the beef. After the meat is browned, we drain the fat and it’s time to layer on the rest of the ingredients – not stir anything together. With the Instant Pot on saute mode, be brown the beef, which takes about 5 minutes or so. It always provides the most flavorful and tender results. I really like 85% lean beef for pressure cooking. We start with 1 lb of 85% lean ground beef. This chili mac recipe is perfect because it’s full of delicious flavors and uses just a few simple ingredients. No draining, no extra pots or pans – all in one pot! With the saute mode we brown the meat, then the pressure cook mode does the rest. But with the Instant Pot, all the magic happens in one place. Set to cook on high pressure (manual) for 4 minutes. Place the pasta, cauliflower, 3 1/2 cups water, butter, and salt in a 6-quart or larger Instant Pot or pressure cooker. You will have about 4 cups of riced cauliflower total. While I love to make pasta dishes, sometimes the thought of using a large pot to boil the pasta, then a colander to drain, then another pan to brown the meat, by the time i’m done cooking i’ve got a sink loaded with dishes to clean. The smaller the pieces of cauliflower, the more it will blend in with the mac and cheese. Once the butter is melted, turn the pressure cooker off. That’s when the Instant Pot becomes my best friend! Easy cleanup – one pot only! Instructions Turn on an electric pressure cooker or Instant Pot to saut and add the butter. And i’ll be the first to admit, i’m often good and dreaming up elaborate meal plans early in the day, but when work is over and i’m hungry, and the kids are hungry, I just want something quick and fast. You’ve probably read again and again how easy the Instant Pot electric pressure cooker is for making any number of recipes, which is so true. To double the recipe use: 4 cups macaroni, 2 tablespoons of butter, 1/4 teaspoon of nutmeg, 1 teaspoon of salt, 2 cups chicken stock, 2 cups of water, 2 cans of evaporated milk, 3.5 cups shredded cheddar cheese, 2.5 cups mozzarella cheese and 1/2 teaspoon black pepper. With under 5 minutes prep, just one pot, and no veggies to cut up, it’s perfect for feeding a hungry crowd on short notice. And this recipe for Instant Pot chili mac is perfect for a quick, easy weeknight meal. Making pasta dishes in the Instant Pot is so darned easy and convenient.
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