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By :Instant Pot Recipe Collection Cookbook |
Course | Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Rice & Pastas |
Duration | 15-30 min |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 15 minutes |
Cook Time | 7 minutes |
Servings |
6-8 servings
|
Ingredients
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Very easy and tasty. Fall comfort food for sure. Pick your sals a for what you prefer in terms of heat. Medium was perfect.
Delicious, easy and a crowd pleaser! Simple ingredients and excellent blend of tastes.
Pretty good however was a little runny. Followed the directions! Next time less water
It was good! A little variation from tradional mac and cheese and all 3 of my kids liked it!
I used 3 cups of water and used 2 10 oz cans of rotel for the tomatoes and salsa portions. No complaints in my house. Was cheesy and the noodles weren’t over cooked. Added some course pepper and flaked salt in the bowl and gave it some more seasoning. I’d make again.
Very good, this was out first meal in out new instant pot. Im very impressed and cant wait to try it again.
Overall a good recipe but I would advise everyone to make two changes.
1. Let the pasta sit pressurized for one minute after its done cooking.
2. Use 75% of the canned tomatoes recommended.
This came out really well and tasted great. The only problem was tomato liquid spurted out of the release valve when I used quick release. Has anyone else encountered this or know why that would happen?