Ingredients

The following ingredients have 4 Servings
  • 1 pound dry pasta (such as shells or elbow)
  • 4 cups water
  • 4 tablespoons butter
  • 1 teaspoon kosher salt
  • 1 teaspoon ground mustard
  • 1 chipotle pepper in adobo sauce (fine chopped)
  • 1/2 teaspoons adobo sauce
  • 10 ounce can evaporated milk
  • 8 ounces pepper jack cheese (cubed in advance, room temperature)
  • 8 ounces velveeta (cubed in advance, room temperature)
  • 3 cups Cooked chicken (cubed, room temperature)

Instruction

  • In the insert of an Instant Pot pressure cooker, add the macaroni, water, butter, kosher salt, ground mustard, chipotle chile and adobo sauce. Give it a quick stir. Secure the lid. Set the time to 5 minutes and set the pressure to high. Press start. 
  • When the Instant Pot has completed the 5 minute cooking time cycle, press the quick release. When you're able to open the lid, add the evaporated milk and half of the cheeses and the chicken. With a wooden spoon vigorously stir until the cheeses have melted.  Repeat with the rest of the cheese, stirring until the sauce is creamy.
  • Replace the lid on the Instant Pot and let it sit for a couple of minutes to help everything become even more steamy and cheesy. (no cooking here)  Serve immediately.