Last night for dinner I made Mac and Cheese in it, and including the time it took to pressurize to having the food on the table was about 15 minutes total. For made from scratch Mac & Cheese. Amazing!
Here's the "recipe" I combined from others and used.
Mac & Cheese (Pressure Cooker)
4 cups elbow macaroni noodles
4 cups chicken broth
1 cup milk (I used almond milk)
1 tsp salt
1 tsp pepper
4 cups shredded cheese
I used 1 cup Pepper Jack
1 cup Cheddar
2 cups Mozzarella
Mix all but cheese in your pressure cooker, cook for 8 minutes on manual then do a quick release to release the pressure. (If there is excess liquid you may want to drain a little of it, otherwise it adds to the creamy-ness of the mac and cheese.)
Add the cheese and stir until melted.
The only thing that I noticed, and this was probably because of the cheese combo I used (fridge special :) ) is that my batch was really stringy, that didn't stop us from enjoying - and devouring - this though. Def making again!
Nutrition Facts: 390 cal per serving, makes 8 servings