![]() Swap the meat – instead of boneless chicken breast use diced turkey breast or boneless chicken thighs.Add heat – add in mustard, red pepper flakes, cayenne or chipotle.Vary the cheese – use other cheese like cream cheese, Gruyere, or Colby Jack.Add herbs and spices – add in oregano, garlic powder, sage, or parsley. ![]() Swap the meat – use turkey breast instead of chicken breasts.There are virtually limitless ways you can adapt and vary the flavors to suit your tastes and mood. This homemade chicken mac and cheese recipe is immensely adaptable. Cook time does not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release.I have not made this with frozen chicken breasts – if you have those then thoroughly defrost them first before using.This cheese sauce thickens up and does not need a cornstarch slurry.Use one if that is what you have, or change out the kind of cheese to suit your taste. You don’t need two different types of cheese.Use store-bought shredded cheese to save some time on this meal.Keep the time under pressure to 4 minutes, any longer than that you will probably end up with mushy pasta.If you prefer, you can use reduced-sodium vegetable broth instead of just water.Adjust seasonings as needed, add any toppings or mix-ins, and serve.Quickly stir in the shredded cheese, warm milk, and cream, stirring until melted.Check the liquid (as chicken sometimes releases a lot of liquid) and scoop some out if there is too much.Allow for a Natural Pressure Release (NPR) of 5 minutes and then Quick Release the rest (cover the vent as the liquid will spurt), then open the lid.Place lid on the Instant Pot, turn the valve to sealing, select pressure cook / manual high pressure, set the timer for 4 minutes, and pressure cook until done. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |