Instant Pot Macaroni and Cheese, Instant Pot Meatloaf, Instant Pot Beef Stew

Instant Pot Macaroni and Cheese

  • 1 16 oz. package elbow macaroni
  • 4 cups water
  • 1 teas. salt
  • 2 cups shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ green bell pepper, diced
  • 1 teas. dry mustard
  • 1 teas. hot sauce
  • 1 can (12 oz.) evaporated milk
  • 1/3 cup whole milk
  • 2 Tbsp. butter
  • salt and pepper to taste

Place the water, macaroni, green pepper, dry mustard, 1 teas. salt and hot sauce in an instant pot or other electric multi-functional pressure cooker. Close and lock the lid. Set the pressure to high according to manufacturer’s instructions and cook for 4 minutes. Allow up to 10 minutes for the pressure to build. Using the quick-release method, according to the manufacturer’s instructions, release the pressure carefully, about 5 minutes. Unlock and remove the lid. Switch to the low sauté function by pressing sauté once and adjust twice. Stir macaroni to separate any clumps. Stir the evaporated milk, milk, and butter into the pot and then stir in the cheeses slowly and stir constantly until the cheeses are melted. Season to taste with salt and pepper.

Instant Pot Meatloaf

  • 2 lbs. lean ground beef
  • 1 cup dry bread crumbs
  • 1 cup diced onion
  • ½ cup diced green bell pepper
  • 2 teas. garlic powder
  • 1/3 cup catsup
  • salt and pepper to taste
  • ½ cup salsa

In a large bowl combine the ground beef, bread crumbs, onion, green pepper, garlic powder, catsup and salt and pepper and mix well. Shape the beef mixture into a loaf and place the loaf on a sheet of aluminum foil. Fold the foil up and around the edges of the meatloaf to form the shape of a loaf pan. Pour ½ cup of water into the instant pot or other multi-functional pressure cooker and place the steam rack inside with the handles up. Place the meatloaf in its foil pan on top of the rack. Close and lock the lid and seal the vent. Select high pressure according to the manufacturer’s instructions, set the timer for 25 minutes. Allow 10-15 minutes for the pressure to build.

Preheat the oven’s broiler and set an oven rack about 6 inches from the heat source. Carefully release the pressure on the cooker using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer the meatloaf, still on the rack, to a baking sheet. Place under the broiler and broil the meatloaf in the oven until browned, about 5 minutes. Remove meatloaf from oven. Brush salsa over the top of the meatloaf, return to oven, and broil again for 1-2 minutes.

Instant Pot Beef Stew

  • 1 lb. beef chuck roast cut into 1-inch cubes
  • 4 potatoes, cubed
  • 1 ½ cups mushrooms, halved
  • 2 carrots, sliced
  • 1 onion, cut into wedges
  • 1 Tbsp. butter or margarine
  • 2 cloves garlic, minced
  • 3 cups beef broth
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. tomato paste
  • ½ teas. dried rosemary
  • salt and pepper to taste

Turn on the instant pot or other multi-functional pressure cooker and select the sauté function. Melt the butter or marg arine and sauté the beef cubes until browned on all sides, about 5 minutes. You will probably need to cook the beef cubes in several batches. Place all the browned beef cubes into the pot and add the potatoes, mushrooms, onion, carrots and garlic and pour the beef broth over these ingredients. Stir in the Worcestershire sauce, tomato paste, salt, pepper and rosemary. Close and lock the lid. Select meat/stew function according to manufacturer’s instructions. Set the timer for 35 minutes. Allow 10-15 minutes for the pressure to build. Using the natural-release method according to manufacturer’s instructions release the pressure, 10-40 minutes. Unlock the pot and remover the lid.