Mac n Cheese- Instant Pot

•   4 cups of water

•   1 tsp. sea salt

•   1/2 tsp. garlic powder

•   2 tbsp. of butter

•   1 pound of uncooked pasta

•   ½ -1 cup of milk or cream

•   2 cups of shredded cheese (whatever you like)

The flavor really changes based on your cheese!

•   Put the water, salt, butter, garlic powder and noodles in the instant pot

•   Close the lid and make sure the valve is on closed

•   Use the MANUAL setting for 4 minutes

•   When the pot beeps, quick release the steam (my pot started squirting out liquid, so keep an eye on that. I just closed it for a second and then opened it again)

•   After the pressure has dropped, remove lid and give a stir

•   Start with adding a ¼ cup of milk and shredded cheese

•   stir until cheese is melted, add more milk if it seems 'dry'

Let sit at warm to let the liquid 'cook' a bit and the flavor to mingle for about 2 minutes

*Cooking time is based off of pasta that the box says to cook 7-8 minutes. The rule of thumb I have found is to do about half of the suggest time for stove top cooking. 
AND YOU CAN HALF THE RECIPE! Same cooking time, 2 cups water to 2 cups pasta.

Bon Appetit,
Helen

Chile Verde Chicken Rice Bowls- Instant Pot

about 2lbs frozen chicken tenders*

1 teaspoon cumin

1 teaspoon kosher salt

16 ounces salsa verde (TJ's Green Chile Verde is my fave)

Place all the ingredients in your Instant Pot

Set instant pot to MANUAL for 15 minutes.

When the timer goes off, quick release the pressure and shred the chicken with 2 forks.

Serve over rice. (TJ's frozen brown rice is great if your in a hurry)

Toppings:

CHEESE shredded

Sour Cream

Avocado

*If using chicken breast or larger pieces of chicken add a few minutes cooking time.

Bon Appetit,
Helen