Ingredients
The following ingredients have 4 Servings
- 16 oz 2 boxes Modern Table’s gluten-free elbow noodles
- 4 cups water
- 1/4 cup butter
- 1/2 teaspoon sea salt
- 1 cup milk of choice (I use almond)
- 2 garlic cloves
- 1 can chipotle chiles in adobo sauce (you will use 2 chiles + 1 tsp adobo sauce from the can)
- 2 1/2 cups shredded cheddar cheese
Instruction
- Add noodles, water, butter and salt to the Instant Pot. Place the lid on and make sure the valve is sealed.
- Cook on manual high pressure for 4 minutes.
- While your pasta is cooking add milk, garlic, 2 chipotle chiles and 1 tsp of adobo sauce to a high speed blender or food processor. Blend until well combined.
- When the Instant Pot timer goes off, quick release pressure right away. Pour in milk mixture and shredded cheese. Stir immediately until all is smooth and creamy. Optionally, sprinkle with a little ground chipotle powder.
- Serve and enjoy!
