The Ultimate Instant Pot Pressure Cooker Cookbook: 200 Easy Foolproof Recipes by Sanders Ella

Author:Sanders, Ella [Sanders, Ella]
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2017-04-11T04:00:00+00:00

1 cup chicken stock

1 live Maine lobster (about 1 pound)

1 ½ cups dry elbow pasta

1 cup heavy cream

¼ cup whipped cream cheese

¼ cup shredded white Vermont Cheddar cheese

¼ cup shredded Fontina cheese

¼ cup shredded Parmesan cheese

Freshly ground black pepper

Pinch of nutmeg

½ cup finely chopped Kettle potato chips

Bring the stock to a boil in the Instant Pot.

Add the lobster to the Instant Pot, head first; secure the lid.

Press the Manual button and enter 3 minutes.

When the cook time is complete, press the Cancel button. Wait for the float valve to sink and remove the lid with caution. Remove the lobster from the Instant Pot and set aside to clean.

Add the dry pasta to the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete, press the Cancel button. Wait for the float valve to sink and remove the lid with caution. Add the cream and stir. Add the cheeses, pepper, and nutmeg and stir until smooth and the cheeses are melted and creamy.

Remove the meat from the claws and tail of the lobster. Stir the lobster meat into the pasta.

Sprinkle with potato chips.

Optional: Transfer the macaroni and cheese to an oven-proof pan and pop under the broiler for 1 to 2 minutes.

Serve hot!

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