![instant pot macaroni cheese bacon instant pot macaroni cheese bacon](https://i.pinimg.com/originals/c8/45/bd/c845bd32c63f4aeeb8b5156ad42c806b.jpg)
I love this method because I don’t have to worry about the pasta boiling over and making the mess when the kids wander out of the kitchen while cooking. Close and lock the lid, and set the valve to sealing position. My kids love this method because they can make it completely on their own-no need for me to come help them carry the heavy pot of water from the stove to the sink to drain it. Add macaroni, butter, and water to the Instant Pot. Allow for a NPR (Natural Pressure Release) of 8 minutes, and then Quick Release the rest of the pressure and open and remove lid. We initially developed this recipe with kids in mind. Shut the Instant Pot, select PRESSURE COOK / MANUAL function, high pressure, set the timer for 4 minutes and pressure cook. Back then, we were surprised to see it become one of the most commented-on recipes in the cookbook: “Since boxed mac and cheese cooks on the stove in about the same amount of time, why make it in the Instant Pot?” We originally included a Shortcut Mac & Cheese recipe in our cookbook in 2017. Place the tops on each pepper.Why make Macaroni and Cheese in an Instant Pot? Fill each bell pepper with a serving of pumpkin macaroni and cheese.
![instant pot macaroni cheese bacon instant pot macaroni cheese bacon](https://fabeveryday.com/wp-content/uploads/2020/09/Creamy-Instant-Pot-Bacon-Mac-and-Cheese-512x1024.png)
Note, if the peppers do not stand upright, slice a little off the bottom so they rest easily while standing. After 1 Hour, add the cream cheese, cheddar cheese, and parmesan cheese. Return the lid on the pot and continue cooking. After 30 Minutes of slow cooking on high, remove the lid and stir the pasta. Using a paring knife, cut a jack-o-latern face into the front side of each pepper. Place the lid on top and Slow Cook on High for 2 Hours, or on Low for 3 ½ -4 Hours. Add the salt, pepper, onion powder and garlic powder to the pot. Dump the cream of bacon soup and cream cheese into the Instant Pot. Pour 2 cups of the heavy cream into the Instant Pot. Dont stir, but do move it around until all pasta is submerged. Leave it on sauté and pour in the chicken broth, add the garlic powder, salt, hot sauce, pepper, and mustard. Slice the top off each bell pepper and clean out the insides and the top of all seeds and white membranes. Sprinkle the broken spaghetti noodles into the Instant Pot at all different angles so that they will not stick together while cooking. Melt the butter in the Instant Pot on sauté setting. Meanwhile, prepare the jack-o-latern bell peppers.Stir until the cheese and butter have melted, and a thick sauce forms. Add the evaporated milk, shredded cheese, pumpkin puree, butter, garlic powder, and remaining salt to the elbow pasta. STEP THREE: Once cooking time is done, manually release pressure (this means open the release valve). STEP TWO: On goes the lid, turn to lock, and set the IP to Manual, High Pressure for 4 minutes. Leave the unit on the keep warm function. STEP ONE: Into the Instant Pot or pressure cooker goes the pasta, water, butter, salt & pepper.If the Instant Pot starts spewing foam, close the vent and allow the unit to sit for 5 Minutes before continuing. When cooking time in complete, quick release the pressure and carefully remove lid when pin has dropped. Secure lid and pressure cook on high pressure for 5 minutes. 6 strips bacon (diced) 1 medium onion (chopped) 3 cloves garlic, minced. Place the pasta in the inner pot with the water and 1 tsp salt. Add chicken broth to Instant Pot and stir in the pasta.