Pressure Cooker Macaroni and Cheese with Ham and Peas
Pressure Cooker Macaroni and Cheese with Ham and Peas is rich, creamy, and packed with tender pasta coated in a velvety cheddar blend. Salty bites of ham and bursts of sweet peas round out the flavors, with a gentle kick from mustard and hot sauce. It’s perfect for a cozy weeknight dinner or a crowd-pleasing potluck dish.
- Prep25 mins
- Cook14 mins
- Serves6
- DifficultyEasy
- 1
Add water, elbow macaroni, mustard powder, salt, and hot sauce to an electric pressure cooker (such as an Instant Pot). Close and lock the lid. Set to high pressure following the manufacturer's directions and cook for 4 minutes. Allow up to 10 minutes for the pressure to build.
- 2
Carefully release the pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Switch to the Low Saute setting by pressing Saute once and Adjust twice. Stir the macaroni to break up any clumps.
- 3
Stir the evaporated milk, milk, and butter into the pot. Gradually add the Cheddar cheese and Monterey Jack cheese, stirring constantly until melted. Stir in the ham and peas. Season with salt and pepper.
- Calories 806.59 kcal High
- Protein 40.25 g Good Source
- Carbs 78.49 g Moderate
- Total Fat 38.16 g High
- Saturated Fat 20.94 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 122.02 mg High
- Sodium 1168.31 mg High
- Fiber 2.8 g Moderate
- Sugar 16.37 g High
- Added Sugar 6.61 g Moderate
- Calcium 778.06 mg Good Source
- Iron 2.62 mg Moderate
- Potassium 409.78 mg Low Source
- Vitamin A 45.48 mcg_rae Low Source
- Vitamin C 0.22 mg Low Source
- Vitamin D 2.0 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Mustard