1 lb Elbow Macaroni
4 tbsp butter
4 cups water
2 tsp dry ground mustard
2 tsp kosher or sea salt (+ more to taste)
1/2 tsp black pepper
1 cup evaporated milk
8 oz sharp cheddar cheese
8 oz Monterey jack cheese
1/2 cup Parmesan cheese
Add macaroni, butter, water, mustard, salt, and pepper to your Instant Pot.
Secure the lid, select manual, and high pressure for 4 minutes please note: if the directions on your boxed macaroni have a boil time that is less than 6 minutes, cook on high pressure for only 3 minutes).
Once complete, use a quick release. Open lid and check that the pasta is cooked completely. If not, select saute, and cook for another 2 minutes until pasta is cooked.
Add in evaporated milk and each of the cheeses. Continue to mix and stir until creamy. Add any extra salt to taste.
2 5-6 oz chicken breasts (out of fridge long enough to come to room temperature!)
1 bunch cilantro
1 cup water (minus 1 Tbsp)
1/2 Tbs or bacon fat
1 small diced onion
2 cloves garlic
1 cup white Basmati rice
1 cup diced carrot
1 cup diced celery
1 cup diced red bell pepper
cilantro for garnishing
Preheat Instant Pot by pressing the "sauté" button.
Generously season chicken breasts with salt and pepper on both sides and set aside.
Wash and spin dry cilantro and cut off the stems for the most part and blend with a cup -1 Tbsp water. Not an entire cup water because the chicken will release its juices into the rice as well.
Peel and chop onion and garlic. By now, the instant pot is probably hot. Add ghee or bacon fat and sauté onion and garlic in it until it starts browning.
In the meantime peel and dice carrot, wash and dice celery, wash, deseed and dice bell pepper. (If you are a slow chopper, prepare these ahead of time or turn off the instant pot for a little while to avoid onion from burning.)
Add rice, salt and pepper to Instant Pot and then pour cilantro water on top.
Give it a quick stir.
Add diced vegetables in one layer and then top with seasoned chicken breasts.
Close lid, turn venting knob to "sealing", hit "cancel" and then "manual" and adjust to 5(-8) minutes high pressure. >>> READ THE NOTES SECTION FOR TIMING PLEASE!
Once the Instant Pot beeps telling you the 5 minutes are over, allow for 10 minutes natural pressure release (set a timer to not miss the moment). Then release the remaining pressure manually.
Open the pot and enjoy the smell! Then use two forks to shred the chicken. Mix it all and serve immediately with some fresh cilantro sprinkled on top.
Some people haven't had success with this recipe. I have tested it extensively and it's always come out the same way after every test with 5 minutes high pressure and 10 minutes natural pressure release, then quick release. Please make sure your chicken breasts are somewhat at room temperature. Take them out of the fridge at least 15 minutes (better 30 minutes) before adding to the instant pot. Make sure to preheat the Instant Pot and sauté garlic and onion, this brings the instant pot to the right temperature before the high pressure cooking process is started. Also, please make sure not to use chicken breasts much larger than 6.5 oz (180g).If your chicken breasts are bigger I recommend cutting into 1" cubes to ensure they cook through. Also, if you weren't able to take them out of the fridge in time, add about 2-3 minutes high pressure cooking time to ensure the chicken is cooked through. The sealing knob has to be in the sealing position and the IP has to come to high pressure without any air coming out of the knob. If there is air or any noise coming out it means the sealing ring isn't positioned properly and needs to be adjusted. After the 5 minutes high pressure and 10 minutes natural pressure release the chicken is JUST cooked. It won't be dry but it shouldn't be pink at all, just white. If your pin dropped before the 10 minutes the pot most likely didn't get to high pressure. After the 10 minutes natural pressure release there should still be quite a bit of pressure to be released.
1 cup graham crackers or vanilla cookies
4 tablespoons unsalted butter melted
For Key Lime Filling
3 egg yolks large
2/3 cup key lime juice (approx 8-9 key limes)
1 tablespoon key lime zest (approx) 2-3 key limes
1 (14 oz) can sweetened condensed milk
2 tablespoons sugar (omit if you like it super tangy)
1/2 cup heavy cream
1/4 cup sugar
1 teaspoon key lime zest for garnish optional
Spray a 7" springform pan with nonstick spray
Grind the crackers in the food processor
In a bowl, mix the graham cracker crumbs with the melted butter
Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes)
Add the condensed milk and keep mixing. Add the key lime juice and zest.
Mix until combined
Pour this mixture on top of the prepared crust
Cover the springform pan with aluminum foil
Make a sling with aluminum foil: Break a long piece of foil and fold into 3.
The idea is to get a long thin rectangle (helps remove the pie from the instant pot more quickly)
Pour 1 cup of water in the instant pot along with the trivet.
Put the sling in and place the pie on top. Cover with lid and lock in place
Cook on manual high pressure for 15 minutes (15 MHP)
Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
Refrigerate for 3-4 hours or until set
For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest