Instant Pot Mac n Cheese
Calories: 1794kcal
Ingredients
Ingredients
- 1 pound of gluten free pasta
- ½ cup vegan cheese
- 2 cups chicken or vegetable stock
- 3 cups water or 5 total cups liquid stock or water
- 1 teaspoon quality salt
- 1 cup chopped fresh tomatoes
- fresh basil
Instructions
- Instruction
- Add all of the ingredients to the Instant Pot inner pot and stir well for a minute or so. Twist on the locking lid and select the Manual setting.I cooked this exact pasta for 4 minutes-you will want to cook your pasta for HALF of the time listed on YOUR pasta packaging. For example, if it says to cook it for 8 to 10 minutes, you might choose to set the pot for 4 or 5 minutes total. When the cook time has ended and the pot beeps, let it rest and natural pressure release for 2 minutes before carefully covering the vent with a damp cloth and releasing the rest of the pressure. *waiting those two minutes will help reduce the amount of starchy liquid that sometimes comes out of the vent when releasing the pressure. Carefully covering with a cloth is also an important step to prevent that possible spray from injuring anyone and making a mess. Remove the lid once it unlocks and stir the pasta (removing the separated tomato skins if you want). The sauce will thicken after resting for a few minutes. Top with a bit of fresh basil and tomato.
Nutrition
Calories: 1794kcal | Carbohydrates: 355g | Protein: 44g | Fat: 24g | Saturated Fat: 8g | Sodium: 5059mg | Potassium: 353mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2240IU | Vitamin C: 20.4mg | Calcium: 77mg | Iron: 6.8mg