instant pot creamy smoked sausage mac & cheese

How To Make instant pot creamy smoked sausage mac & cheese

• 1

  Cut up smoked sausage into 1/4 inch slices, then cut them in half.
• 2

  Pre heat a large skillet, I used my 12 inch cast iron pan. When pan is warm add the olive oil.
• 3

  Lightly brown the sausage and then place in a paper towel lined bowl.
• 4

  Using an 8 quart Instant Pot, add the brownd smoked sausage.
• 5

  Next add the beef broth. I usually make mine using beef bouillon. Also add the 2 cups of water and the garlic seasoning. Give it all a stir.
• 6

  Next add the shell pasta. Do not stir. Make sure the pasta is below the liquid.
• 7

  Now add the two cans of cream of chicken soup on top of the pasta. Do not stir.
• 8

  Place the lid of the Instant Pot on top, lock it in place and make sure everything is closed.
• 9

  Set the manual cook time for 8 minutes. It usually takes 10 to 15 minutes to come up to pressure.
• 10

  I like to steam my peas now in the microwave. I set it for 5 minutes on high.
• 11

  While the peas are steaming, now is the time to open the evaporated milk, cube the Velveeta and have the shredded cheese ready.
• 12

  After the cook time is done allow it to naturally release for 10 minutes. When done open the release valve and let it fully release till all the steam is out.
• 13

  Carefully remove the top and place aside. Stir the pasta mixture. Immediately add the evaporated milk, the cubed Velveeta, shredded cheese, and the steamed peas. Stir it all into the pasta mixture.
• 14

  Put the lid back on and close the release valve. This will allow the cheeses to melt. After 5 minutes remove the lid and give it a good stir.
• 15

  Serve with warm garlic bread and/ or a simple salad. Enjoy!
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