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I have never used a pressure cooker before. I have seen them A LOT on In the Kitchen with David, but I have never actually done it myself. I just used the Power Pressure Cooker and it’s EXCELLENT. Pressure cookers of today are NOT the pressure cookers we grew up with in our mom’s kitchens. SO, start this recipe with no worries! You can’t mess it up and you won’t hurt your kitchen.

When I saw David’s recipe for pressure cooker mac and cheese, I wanted some ASAP. SO, this gluten free recipe is totally inspired by his. Thank you, David! Let’s get started with what you’ll need:

Ingredients

24 ounces (3 cups) Jovial penne pasta (2 boxes)

24 ounces of water (3 cups)

1 tablespoon salted butter

1 teaspoon salt

1 cup skim milk

3 cups shredded cheddar cheese (say THAT three times fast)

1 cup shredded Parmesan cheese

2 leftover chicken breasts, diced (about 2 cups)

2 cups cooked broccoli florets

4 ounces cream cheese (room temperature)

½ teaspoon garlic salt

1 teaspoon ground pepper

½ teaspoon dry mustard

(Sriracha – optional, I can’t help myself: I love heat)

Directions

Make sure the pot-insert is properly inserted into your Power Pressure Cooker. Place uncooked noodles and water in the pot insert of your pressure cooker. Gluten free pasta can be fussy. I found the bast brand for gluten free pasta pressure cooking is Jovial. Here's what it looks like:

Secure your lid and make sure your valve is closed. Plug in your pressure cooker, set to “rice/risotto”. The timer will default to 6 minutes, which is perfect.

When it’s done, release the pressure via the valve on top. The PC will default to the “warm/cancel” setting. Safely remove the lid and stir in your butter and your milk until the noodles have separated.

Now toss in your cheese, chicken, broccoli, and seasonings. Don’t worry! It’s not pretty yet, but it will be! Once everything is in, give it a good stir, and place the glass lid on top.

Now put your machine on the “slow cook” setting. Press the “cook time select” button in the center until it’s on “medium”. The screen will read “P6:00”.

Let it cook about 10-15 minutes until all the cheeses are melted and your “gooey” factor is at a premium. Stir occasionally until all the ingredients are incorporated together. OR, until you can’t stand it and you’re eating it out of the machine!

We found this recipe could feed 6-8 people OR 4 crazy-hungry folks. Feel free to cut this recipe in half too. Also, please feel free to add anything you’d like! I like a little heat, so I added some Sriracha!

Overall, I am thrilled with pressure cooking and especially thrilled with the Power Pressure Cooker. It does so many things: pressure cook, slow cook, soups, stews, risotto, AND CANNING! Have you tried pressure cooking before? Where did you find the best recipes? I would love to know!

Thanks for reading and happy eating! ~ Mary D