Macaroni and cheese corn casserole instant pot
When time is up let pot sit for 5-10 minutes and then move valve to venting. Set the manual/pressure cook button to 4 minutes. Pressure cook: Cover Instant Pot and secure the lid.Don’t stir (this will help prevent the burn message). Use a spoon to gently submerge. Dump in the tomato sauce, tomato paste and corn. Sprinkle in the macaroni in an even layer. Layer ingredients: Add in the Worcestershire.
Deglaze: Pour in the broth and scrape bottom of pot so that nothing is sticking.Add in the onions, garlic salt, Italian seasoning, smoked paprika, pepper and chili powder. Select Manual/Pressure Cook and adjust the timer to 4 minutes on HIGH pressure. Secure and lock the lid make sure the pressure handle is pointing to Sealing on Duo Classic. When display says HOT add in the beef and break it up. Add the dry pasta, stock, butter, hot sauce, mustard, pepper and garlic powder to the inside pot and stir well. When meat is partially brown, add onions (and peppers, if using) and sauté until meat is mostly brown. Brown the beef: Turn Instant Pot to sauté setting. Add ground beef (or whichever ground meat you are using) and break and smash into pieces as you brown.Frozen sweet corn–or drained canned corn.Elbow macaroni–or another short cut pasta like penne, bowties, small shells etc.Chicken or beef broth–or water and Better than Bouillon.Smoked paprika–worth the buy! So much flavor.Garlic salt–or 1 part garlic powder to 3 parts salt.Dried onion flakes–or 1 cup diced onion.
Have you made this recipe? Comment below and don't forget to rate it! We love hearing from you.Happy Valentines Day! I hope you have a lovely day with those your love. Looking for more mac inspo? Check out our Lobster Mac and Cheese for a decadent date night dinner, or our Butternut Squash Mac and Cheese to get into the fall spirit. We love the slight funkiness that fontina brings to the table (along with Parm and cheddar), but Gruyère and Monterey Jack work well here, too. Pretty much any melting variety will work beautifully in this. It also won't get weird and curdled when you pressure cook it we use evaporated milk in our Slow-Cooker Mac & Cheese too! It's much more concentrated than regular milk because about 60 percent of its water has been removed (in other words, it's way creamier). Everything - pasta and sauce - cooks together in the pot. Using the Instant Pot, this recipe seriously cuts down on the process. You need to shred a ton of cheese, make a roux, make the cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). Homemade mac and cheese is usually a lengthy process. Why cook macaroni and cheese in an Instant Pot? This recipe makes mac and cheese, a comfort food staple, even easier - simply toss all your ingredients in the pot, and let it do all the work for you! In no time you'll have the cheesiest mac and cheese on your hands, perfect for satisfying weeknight dinner or as an easy, last-minute BBQ side. The sky is the limit when it comes to what your Instant Pot can whip up, but our go-to has to be this creamy, cheesy classic. During busy weeks, Instant Pot meals are a dinner lifesaver.