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Instant Pot Mac and Cheese with Ham and Peas
Instant Pot Mac and Cheese with Ham and Peas
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Prep Time:
25 minutes
Cook Time:
14 minutes
Total Time:
44 minutes
Elevate mac and cheese with ham, peas, and hot sauce in an effortless Instant Pot dish.
Ingredients:
  • 4 cups water
  • 1 (16 ounce) package elbow macaroni
  • 1 teaspoon dry mustard powder (such as Colman's®)
  • 1 teaspoon hot sauce
  • 1 (12 fluid ounce) can evaporated milk
  • 0.33333334326744 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 cups shredded 2% milk Cheddar cheese (such as Kraft®)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup diced cooked ham
  • 0.5 cup frozen peas, defrosted
  • salt and ground black pepper to taste
Instructions:
  • In an electric pressure cooker, mix water, elbow macaroni, mustard powder, salt, and hot sauce. Seal the lid, set to high pressure, and cook for 4 minutes following the manufacturer's instructions. Let the pressure build for up to 10 minutes.
  • Carefully release pressure with the quick-release method following the manufacturer's instructions for about 5 minutes. Remove the lid and switch to the Low Saute function by pressing Saute once and Adjust twice. Gently stir the macaroni to separate any clumps.
  • Combine evaporated milk, milk, and butter in a pot. Gradually melt Cheddar and Monterey Jack cheese while stirring constantly. Add ham and peas, then season with salt and pepper.

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