A mouth watering Macaroni and Cheese recipe for your Instant Pot pressure cooker, that will satisfy the whole family!
Add the dried macaroni, butter, mustard, Sriracha hot sauce, salt, and 3 cups water in the Instant Pot, and stir to combine. Cover and lock the lid. Move the dial to "Sealing". Press the “Manual” button and Adjust the cooking time to 4 minutes. Quick Release the pressure after the cooking is complete, and remove the lid.
Set the Instant Pot onto Saute mode and adjust it to "low" heat setting. Add the evaporated milk and stir to combine. Taste test a piece of the pasta. If it is not cooked through, simmer for a few minutes until it reaches desired texture.
Preheat the broiler on your oven.
Back at the instant pot, add the grated cheese gradually in small amounts, while stirring to combine, allowing each amount of cheese to melt before adding the next amount.
(Optional) After the mixture is nice and cheesy, stir in the finely chopped red pepper.
Pour the macaroni into a broiler-safe baking pan, such as a pie-pan or a loaf pan. Pat the noodles down with a wooden spoon so they are even along the top. Sprinkle the Panko breadcrumbs over the top evenly to coat the top of the macaroni.
Broil the mac and cheese on high, about 2 minutes, until the bread crumbs are slightly browned. Keep an eye on it, as they can burn quickly.
You're done! Serve with your preference of steamed vegetables and/or a protein of your choice. Enjoy :)