Ingredients
Cook in 6 or 8 qt Instant Pot:
- 2 lbs large spiral pasta
- 8 cups chicken broth
- 1-2 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 2 tsp hot sauce we like Frank’s Hot Sauce
Add after pasta is cooked:
- 5-6 cups shredded cheese at least 3 cups sharp cheddar then the rest cheddar jack and/or mozzarella
- 1 cup shredded parmesan cheese I just used the grated kind that comes in the bottle
- 1 ½ - 2 cups milk half and half or cream (2% or whole milk if using milk)
Equipment
Method
- 1. Make sure valve is set to “sealing.” Cook on Manual High pressure for 6 minutes.
- 2. When timer beeps, immediately set valve to “venting” to release pressure. Be careful of the steam (you can use a spoon. This will take 1-2 minutes to release all the pressure before you can open the lid.
- 3. When pressure pin drops, carefully open lid.
- 4. “Fluff” pasta with a large spoon. There will still be some liquid in the bottom.
5. Add remaining ingredients:
- • shredded cheese (at least 3 cups sharp cheddar then the rest cheddar jack and/or mozzarella)
- • shredded parmesan cheese (I just used the grated kind that comes in the bottle)
- • milk, half and half or cream (2% or whole milk if using milk)
- 6. Stir until creamy and smooth. Add additional liquid until desired consistency is achieved. ENJOY!
Notes
- This recipe can be halved. Cook times will remain the same.
- Pasta and sauce will thicken as it cools.