Gluten-Free Instant Pot Mac and Cheese

🧂 Ingredients

• 3 cups dry elbow noodles

  gluten-free
• 3 1/4 cup water
• 1/2 tsp onion powder
• 1 tsp dry mustard
• 1/4 tsp ground black pepper
• 1 tbsp butter

  organic
• 3/4 cup whole milk

  organic
• 3 oz cream cheese

  organic
• 1 cup pepper jack cheese

  shredded
• 2 cups sharp cheddar cheese

  shredded
• 1/4 cup fresh parsley

  finely chopped
• 1/4 cup sharp cheddar cheese

  shredded

Instructions

• 1 Add all ingredients except the cream cheese, shredded cheese, and milk in the
  inner pot.
• 2 Close the instant pot lid and turn pressure valve to seal. Cook on manual high
  pressure for 6 minutes.
• 3 Allow for a quick pressure release and then add in the remaining ingredients,
  stirring in the cream cheese and cheese to melt with the pasta, and then adding
  in the milk a little at a time. 
• 4 Serve in a large bowl or platter and garnish with grated cheese and fresh
  parsley.

Nutrition Info