Instant Pot Bacon Tomato Mac And Cheese
1 lb thick sliced bacon * 1 lb elbow macaroni * 5 cups chicken broth * 1x 28 oz can petite diced tomatoes, drained * 3 cups shredded cheddar cheese * 3 tsp Italian seasoning * 1 cup light cream
Plug the pressure cooker in and select the saute setting. Cut the bacon into pieces. (I usually work about 3 strips at a time, cutting the batch of 3 into 8-9 pieces each using kitchen shears.) Place the bacon into the pot. Stirring occasionally with a silicone slotted spoon, saute the bacon until it's cooked, which will take somewhere between 15-20 minutes. If you want to skip this step use precooked bacon or cook the bacon another way. Once the bacon is cooked, remove it from the pot and set aside on paper towels. If you are using the regular pot and not the nonstick pot you will need to deglaze or clean the bottom of the pot. It is very possible and somewhat likely that the bottom of the pot will have a layer of bacon bits and grease. This layer is quickly and easily removed using soap and water. Dry the pot thoroughly before returning to the base of the pressure cooker. Pour the broth into the pot. Add the elbow macaroni to the pot, making sure as much of it as possible is covered with broth. Drain most of the liquid from the diced tomatoes and add the tomatoes to the pot. Add the seasoning to the pot and gently stir into the broth. Put the cover onto the pressure cooker and set to cook on manual high pressure for 5 minutes. Once the cooking time has ended do a quick pressure release. Pour the cream into the pot. Add the shredded cheese to the pot. Stir well until the cheese has melted and become smooth. Add the bacon to the pot. Stir immediately. Serve and enjoy!