Quick Chicken and Bean Stew
Southwestern Mac and Cheese
| By : |
| Prep Time | 15 minutes |
| Cook Time | 7 minutes |
| Servings |
6-8 servings
|
Ingredients
- 4 tbsp butter divided (1/2 stick)
- 1 onion finely chopped
- 3 1/3 cups Water
- 16 ounces uncooked elbow macaroni 1 package
- 14 ounces diced tomatoes with green peppers and onions 1 can
- 1 tsp salt
- 4 cups shredded Mexican cheese blend divided
- 1/2 cup milk
- 1 cup salsa
Ingredients
|
Instructions
- Press Sauté; melt
1 tablespoon butter in Instant Pot®. Add onion; cook and stir 3 minutes or until softened. Stir in water, macaroni, tomatoes and salt; mix well. - Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
- When cooking is complete, press Cancel and use quick release.
- Press Sauté; add
3 1/2 cups cheese, milk and remaining3 tablespoons butter to pot. Stir until smooth and well blended. Stir in salsa. Press Cancel. Sprinkle remaining1 cup cheese over pasta; let stand until melted.
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