Instant Pot Jalapeño Macaroni Ham and Cheese
Instant Pot Jalapeño Macaroni Ham and Cheese is the perfect and easy way to use up your leftover Easter or Christmas Ham
Prep Time20 mins
Cook Time2 mins
Pressure Release5 mins
Total Time22 mins
Servings: 6 serving
Add all ingredients, except Cheese to the Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve. Cook at High Pressure for 2 minutes.
When Beep is heard, allow a 3 minute Natural Pressure Release and then release the rest of the steam.
Open lid and break apart any clumps. Slowly add the cheese, stirringuntil melted.
Top with Crispy Bacon Topping, if desired.
Amount of cheese is a personal preference, so start with the lower amount and add more, until desired amount is achieved.
My 'Rule of Thumb' is to cook pasta for 1/2 the lesser cook time stated on package and then subtract 2 minutes and add an NPR.
Used Diced Green Chiles if you do not have Jalapeño Peppers.
Calories: 678kcal | Carbohydrates: 61g | Protein: 25g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 121mg | Sodium: 1045mg | Potassium: 509mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1075IU | Vitamin C: 9.1mg | Calcium: 73mg | Iron: 2mg