Instant Pot Shells & Cheese
That classic creamy cheesy pasta your whole family loves from a box is made even easier when cooked from scratch in the Instant Pot.
- 1 lb small shell pasta
- salt & pepper to taste
- 4 cups water
- 16 oz Velveeta cheese original flavor, cubed
- 1/2 cup milk
Add the pasta & water to the bowl of your pressure cooker. Lightly salt & pepper the mixture, to taste.
Use a spoon to gently press the pasta under the surface of the water.
Secure the lid, and set the mixture to pressure cook at high pressure for 4 minutes. Make sure the vent is closed.
When done, open the vent valve do a quick release- be careful to avoid the super heated escaping steam.
Stir the cubed cheese into the pasta, adding a little bit of milk at a time- until all the cheese is melted and the mixture's deliciously creamy- but not soupy.
Let the shells and cheese rest for 5-10 minutes while the sauce thickens. Scoop into bowls, serve and enjoy!
Calories: 276kcal | Carbohydrates: 40g | Protein: 15g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 732mg | Potassium: 274mg | Fiber: 1g | Sugar: 6g | Vitamin A: 465IU | Calcium: 287mg | Iron: 1mg