Servings: 4 to 6 Active Time 15 mins Total Time 30 mins
- 2 tablespoons butter
- 1 small white onion, diced
- 6 garlic cloves, minced (2 Tbs.)
- 1 jalapeno chile, stemmed and minced (with seeds)
- 2 cups vegetable broth or chicken broth
- 2 cups heavy cream
- 5 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 pound large elbow macaroni
- 1/2 cup Mexican crema or sour cream
- 2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
- 2 poblano chiles, roasted, seeded, peeled, and cut into 1-in. dice
- Thinly sliced green onions, green parts only, or chopped fresh cilantro leaves for serving
1. Press Saute-normal/medium on the Instant Pot, and melt the butter. Add the onion, garlic, and jalapeno, and cook, stirring occasionally, for about 3 minutes, until softened but not browned. Press Cancel. Add the broth, cream, salt, pepper, and macaroni; stir to combine. Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, and then set the cooking time for 8 minutes.
2. When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot, then add the crema, cheddar cheese, and Monterey Jack cheese; stir until the cheeses have melted. Stir in the poblano chiles; replace the lid without securing it. Let stand for 2 minutes. Taste and adjust the seasoning with salt and pepper if needed. Serve sprinkled with the green onions.
- Give your kid's favorite food a Latin twist. For an extra-special meal, serve topped with a sprinkle of crushed corn chips or with cooked and crumbled Mexican-style chorizo sausage.
- Recipe by Deborah Schneider, author of The Essential Mexican INSTANT POT Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker.