Instant Pot Shells and Cheese

Instant Pot Shells and Cheese is a quick and convenient way to make a delicious and creamy macaroni and cheese dish using an Instant Pot electric pressure cooker.

Furthermore, this dish features tender pasta shells bathed in a rich and cheesy sauce that’s made from scratch. Finally, the Instant Pot expedites the cooking process, making it perfect for busy weeknight dinners or any time you’re craving comfort food.

Instant Pot Shells and Cheese Ingredients

• Chicken Bone Broth
• Garlic Powder
• Yellow Bird Agave Sriracha
• Salt and Pepper
• Unsalted Butter
• Pasta Shells
• Monterrey Jack Cheese, Freshly Grated
• Sharp Cheddar Cheese, Freshly Grated
• Parmesan Cheese, Grated
• Half and Half

Cooking the Shells in the Instant Pot

1. First, combine the bone broth, garlic powder, Yellowbird Sriracha, butter, and salt and pepper in the Instant Pot.
2. Next, add the dry pasta shells.
3. Then, seal the lid on the Instant Pot and set it to PRESSURE COOK for 4 minutes.
4. Finally, press start, and allow the pressure cooker to cook the pasta.

Combine the Liquid Ingredients, Butter, and Seasonings

Add the Pasta Shells

Cook for 4 Minutes in the Instant Pot

Grating the Cheeses

1. First, while the pasta shells are cooking, grate the sharp cheddar and Monterrey jack cheeses.
2. Next, combine all of the cheeses into a large bowl.
3. Finally, measure out the Half and Half and set it aside (you want it to warm up a bit before combining it).

Grate the Cheeses

Creating the Instant Pot Shells and Cheese

1. First, once the timer goes off on the Instant Pot, click the vent and wait until all the steam has been released.
2. Next, remove the top from the Instant Pot and set it aside.
3. Then, add half of the freshly grated cheese and stir into the pasta to combine.
4. Next, add the Half and Half and stir to combine.
5. Then, add the rest of the freshly grated cheese and stir to combine.
6. Finally, season with salt and pepper to taste and serve immediately.

Add Half of the Cheese Into the Pasta Shells

Add the Half and Half into the Cheesy Pasta Shells

Add the Other Half of the Cheese; Stir to Combine

The Instant Pot Shells and Cheese is Ready to Serve!

Serving and Storing the Instant Pot Shells and Cheese

Instant Pot Shells and Cheese can be served immediately as is, combined with freshly steamed broccoli, or baked in the oven with toasted Panko breadcrumbs on top.

On the other hand, this dish can be stored in an airtight container and in the refrigerator for up to 1 week. Or, it can be stored in an airtight container, in the freezer, for up to 3 months.

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Instant Pot Shells and Cheese

Yield: 12 Servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Instant Pot Shells and Cheese is a quick and convenient way to make a delicious and creamy macaroni and cheese dish using an Instant Pot electric pressure cooker. Furthermore, this dish features tender pasta shells bathed in a rich and cheesy sauce that's made from scratch.

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Ingredients

• 4 c. Chicken Bone Broth
• 1 tsp. Garlic Powder
• 1 tsp. Yellow Bird Agave Sriracha
• Salt and Pepper to Taste
• 4 tbsp. Unsalted Butter
• 1 lb. Pasta Shells
• 1 c. Monterrey Jack Cheese, Freshly Grated
• 2 c. Sharp Cheddar Cheese, Freshly Grated
• 1 c. Parmesan Cheese, Grated
• 1/2 c. Half and Half

Instructions

Cooking the Pasta Shells

1. First, combine the bone broth, garlic powder, Yellowbird Sriracha, butter, and salt and pepper in the Instant Pot.
2. Next, add the dry pasta shells.
3. Then, seal the lid on the Instant Pot and set it to PRESSURE COOK for 4 minutes.
4. Finally, press start, and allow the pressure cooker to cook the pasta.

Grating the Cheese

1. First, while the pasta shells are cooking, grate the sharp cheddar and Monterrey jack cheeses.
2. Next, combine all of the cheeses into a large bowl.
3. Finally, measure out the Half and Half and set it aside (you want it to warm up a bit before combining it).

Crafting the Instant Pot Shells and Cheese

1. First, once the timer goes off on the Instant Pot, click the vent and wait until all the steam has been released.
2. Next, remove the top from the Instant Pot and set it aside.
3. Then, add half of the freshly grated cheese and stir into the pasta to combine.
4. Next, add the Half and Half and stir to combine.
5. Then, add the rest of the freshly grated cheese and stir to combine.
6. Finally, season with salt and pepper to taste and serve immediately.

Notes

Instant Pot Shells and Cheese can be served immediately as is, combined with freshly steamed broccoli, or baked in the oven with toasted Panko breadcrumbs on top.

On the other hand, this dish can be stored in an airtight container and in the refrigerator for up to 1 week. Or, it can be stored in an airtight container, in the freezer, for up to 3 months.

Nutrition Information:

Yield: 12 Serving Size: 1/2
Amount Per Serving: Calories: 351Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 69mgSodium: 651mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 19g