Packet of cheese powderfrom the box of macaroni and cheese
Instructions
Pour macaroni noodles, peas, corn, and water in the stainless steel liner of the Instant Pot.
7 ¼ ounces macaroni and cheese, 1 cup water, ¼ cup frozen peas, ¼ cup frozen corn
Close the lid, ensure the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 3 minutes (4 minutes if you want the noodles cooked a little more).
After the time is up, open the valve for a quick release of pressure. Remove the lid, add the butter, milk, tuna, and mac and cheese powder. Stir until creamy.
4 tablespoons unsalted butter, ¼ cup milk, 5 ounces tuna, Packet of cheese powder
Serve hot. Leftovers can be stored in a sealed container, in your fridge for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe and a serving size of about 1-cup of the finished Instant Pot Tuna Mac. Actual calories will vary.For more information and tips, please refer to the post.