cheese

Ingredients 1 pound of pasta 4 cups water 16 oz frozen broccoli 2 tbs butter 1 cup milk Or half n half 16 oz cheddar cheese ¼ tsp pepper 1 tsp garlic powder ½ tbsp salt Instructions Place pasta in your instant pot Pour 4 cups water Add butter Add frozen broccoli Place on manual high pressure for 4 minutes Do a quick release Place your pot on saute Add in milk and seasonings, stir Stir in cheese

Ingredients 1 pound (454g) elbow macaroni 4 cups (1L) cold running water 4 tablespoons (60g) butter 8 ounces sharp cheddar 8 ounces mild cheddar Kosher salt and ground black pepper 2 large eggs, beaten 12 ounces (355ml) can evaporated milk 1 teaspoon Sriracha sauce or Frank’s hot sauce 1 teaspoon ground mustard Instructions Add 1 lb elbow macaroni, 4 cups water, and a pinch of kosher salt to the pressure cooker.

Ingredients 2 cups (500ml) vegetable stock ( or two cups water with a bouillon cube ) 2/3 cup (160ml) 2% milk 8 oz (225g) spaghetti 2/3 cup (80g) Parmesan cheese grated 1 tbsp garlic 4 tbsp butter 1 tsp dried oregano Salt & Black pepper to taste. Instructions Break the spaghetti in half and add to the Instant Pot inner pot.