Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
40 mins
Servings:
10
Ingredients
Directions
Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot). 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 the lid.
Stir in butter, then milk. Add in Cheddar and Parmesan cheese until melted. Mixture will be soupy at first.
Select the "Keep Warm" setting on the Instant Pot and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.
Nutrition Facts (per serving)
333
Calories
14g
Fat
36g
Carbs
16g
Protein
