BHA & BHT Free Gluten Free Instant Pot Mac and Cheese
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Learn more →Ingredients
4 servings
- 2 cups gluten free elbow pasta (about 8 oz)
- 2 cups chicken broth
- 1 cup water
- 1 tsp dry mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 oz cream cheese, cubed
- ½ cup whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded gruyère cheese
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Add the gluten free elbow pasta, chicken broth, water, dry mustard, garlic powder, onion powder, salt, and black pepper to the Instant Pot insert. Stir briefly to distribute the seasonings. The liquid should just cover the pasta; press the pasta down if needed.
- 2
Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 4 minutes. When the cook time ends, carefully perform a quick release by switching the valve to Venting — stand back, as steam will release forcefully.
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