Instant Pot Macaroni and Cheese

Original recipe provided by Six Sisters Stuff 

Ingredients

• 16 ounces elbow macaroni
• 4 cups chicken broth
• 4 Tablespoons butter
• ½ teaspoon salt
• 1 cup whipping cream
• 2 cups sharp cheddar cheese shredded
• ½ cup shredded Mozzarella cheese
• ½ cup shredded Parmesan cheese
• ½ teaspoon garlic salt
• ½ teaspoon parsley
• ½ teaspoon dry mustard
• Kettle Cooked Jalapeno chips (optional

Instructions

• Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.
• Cut butter into small pieces and place on top of pasta. Add salt.
• Place lid on top of Instant Pot and secure in place.
• Move vent to SEALING position.
• Press MANUAL button and set timer for 4 minutes.
• When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. (Some foam might come out of the vent, just use a paper towel to quickly wipe it off)
• Remove lid and add whipping cream, cheddar cheese, mozzarella cheese, and Parmesan cheese. Add in seasonings and mix together until the cheese is all smooth and melted.
• Serve warm, topped with crushed Jalapeno chips (optional)

Notes

• Be sure your noodles are covered in the broth before you cook it!

Nutrition

Calories: 529 kcal · Carbohydrates: 44 g · Protein: 19 g · Fat: 30 g · Saturated Fat: 19 g · Cholesterol: 95 mg · Sodium: 1105 mg · Potassium: 282 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 991 IU · Vitamin C: 8 mg · Calcium: 353 mg · Iron: 1 mg

Overnight Sourdough Pancakes

 These mouth-watering pancakes are life-changing. After you try them you'll be throwing your mom's plain old, dry, boring, pancake recipe in the trash. The original recipe can be found here: Savor The Best

Ingredients

The Night Before Cooking:

• 1 cup sourdough starter (240 grams)
• 1-1/2 cups buttermilk (336 grams)
• 1-1/2 cups flour (180 grams)
• 2 tablespoons sugar

In the Morning:

• 6 tablespoons melted butter
• 2 large eggs
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder

Instructions

The night before:

1. Mix sourdough starter, buttermilk, flour, and sugar together in a large bowl. Cover loosely with plastic wrap and let sit on the countertop overnight.

In the morning:

1. Preheat your skillet.
2. Stir in the melted butter, eggs, salt, baking soda, and baking powder into the batter. Mix well to combine.
3. Pour 1/4 to 1/2 cup of batter onto the preheated skillet and cook for 1 to 2 minutes until it starts to bubble then flip the pancake and cook for 1 to 2 more minutes until it is golden brown.

Southwestern Chicken Soup

Southwestern Chicken Soup

Ingredients:

1 c. chopped onion

• 3 cloves garlic minced
• 6 c. chicken broth
• 1/4 c. uncooked white rice
• 1 t. cumin
• 1 16oz. can Great Northern beans, rinsed and drained
• 3 c. chopped chicken
• 1/2 c. chopped fresh cilantro
• 1/2 t. pepper
• 1/4 t. salt
• 1 c. chopped tomato
• 3/4 c. diced avocado
• 1 T. lime juice
• 6 lime wedges
• plain tortillas (optional)
• tortilla chips (optional)

Directions:

Heat a large saute pan over medium-high heat. Coat with cooking spray. Add onion and garlic and saute 3 minutes. 

Add broth, rice, cumin, and beans; bring to a boil. reduce heat; simmer 15 minutes. 

Stir in chicken, cilantro, pepper and salt; simmer 5 minutes or until chicken is heated. 

Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges. 

This soup is good served with plain tortillas, but it is also good with baked tortilla chips. Serves 6.