Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.