INSTANT POT BUFFALO MAC AND CHEESE RECIPES

Steps:

• Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 10 minutes.
• Pour the broth and Frank’s RedHot sauce into the insert set in a 5-, 6-, or 8-quart Instant Pot. Stir in the chicken and butter. Continue cooking, stirring occasionally, until the mixture is steamy but not simmering, about 4 minutes.
• Stir in the macaroni and continue cooking until little simmering bubbles begin to appear in the pot. Turn off the SAUTÉ function and lock the lid onto the cooker.
• Set Instant Pot for PRESSURE COOK or MANUAL on LOW pressure. Set the pot for 5 minutes.
• When the pot has finished cooking, use the quick- release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Whisk the cream or half-and-half, flour, and nutmeg in a small bowl until smooth before you turn on the SAUTÉ function in the next step.
• Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 5 minutes.
• As the pot begins to heat, stir the cream slurry into the macaroni mixture. Continue cooking, stirring constantly, until bubbling and thickened, about 1 minute. Stir in the Gouda and Parmigiano- Reggiano, turn off the SAUTÉ function, and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack to stop the cooking. Cool for a few minutes to melt the cheese, then stir well and serve warm, garnishing with crumbled blue cheese.

Steps:

• In a 6-qt. electric pressure cooker, combine the first 7 ingredients; stir in macaroni. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. , Select saute setting and adjust for medium heat. Stir in shredded cheeses, shrimp, blue cheese and hot sauce. Cook until heated through, 5-6 minutes. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.