Prep Time: 5 minutes
Cook Time: 28 minutes
Servings: 4 servings
4 cups chicken or vegetable broth 1 quart
1 lb mini or bite-sized frozen turkey meatballs (even vegan and/or gluten-free meatballs, if that’s a concern), 1/2-1 ounce each
4 tbsp butter 1/2 stick
2 tsp stemmed fresh thyme leaves or 1 teaspoon dried thyme
1 tsp onion powder
1 tsp garlic powder
1/2 tsp table salt
16 ounce elbow macaroni or gluten-free elbow macaroni, not “giant” or “jumbo” macaroni
12 ounces shredded cheddar Swiss, mozzarella, Havarti, Monterey Jack, or other semi-firm cheese, or even a blend of cheeses (3 cups)
1 ounce finely grated Parmigiano-Reggiano 1/2 cup
1/2 cup heavy cream or light cream, but not “fat-free”
Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the timer for 10 minutes.
Mix the broth, meatballs, butter, thyme, onion powder, garlic powder, and salt in an Instant Pot. Heat until many wisps of steam rise from the liquid. Turn off the SAUTÉ function. Stir in the macaroni and lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the timer for 5 minutes.
Stir in the shredded cheese, grated Parmesan, and cream until the cheese is melted and bubbly. Turn off the SAUTÉ function; set the lid askew over the pot and let sit for a couple of minutes. Serve warm.
SOURCE: Instant Pot, By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough