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5 from 1 vote
Instant Pot Chorizo Jalapeño
Instant Pot Chorizo & Jalapeño Mac & Cheese
Ooey, gooey macaroni cheese with the gentle fire of jalapeños and the smoky warmth of chorizo sausage. Made in the Instant Pot in just 4 minutes!
Servings: 2
: 807 kcal
Author: Just Jo
Ingredients
  • 100 g chorizo sausage sliced into thin discs
  • 120 g dried macaroni pasta
  • 1 tsp mustard powder
  • Good grating of nutmeg about 20 scratches on your plane or grater will do
  • 250 ml water
  • 50 g grated mozzarella
  • 50 g Double Gloucester or Red Leicester cheese
  • 20 g grated Parmesan
  • 2 tbsp jalapeño adjust to your heat preference, finely chopped
  • 2-3 spring onions minced finely
  • 100 g evaporated milk*
Instructions
  1. Set the Instant Pot to Sauté mode and add the chorizo. Stir frequently until it releases its oil and there is no pearly white fat remaining. This should take a couple of minutes. If there is lots of oil, spoon it away - you only need about 1 tbsp worth.

  2. Turn off Sauté and add the macaroni, mustard, nutmeg and water and give it a good stir. Set the Instant Pot to manual mode and adjust the time to 4 mins. Put the lid on and set the vent to "Sealing".

  3. When the cooking cycle has finished, do a Quick Pressure Release (QPR). There should be little or no excess water left and the pasta will be fully cooked. Press cancel and the Instant Pot will remain in Keep Warm whilst you finish the mac & cheese.

  4. Stir in the cheeses and keep stirring until no clumps remain - barely 30 seconds.
  5. Add in the jalapeños, spring onions and evaporated milk and give it one final good stirring. You are done! The pasta will suck up the evaporated milk and you will have the gooiest mac & cheese ever!
  6. Optional: if you like a grilled cheese topping to your mac & cheese, then scrape the contents of the Instant Pot into an oven proof dish having reserved a little of each of the cheeses to sprinkle on at the end and finish under a hot grill in the oven for a few minutes.
Recipe Notes

*= evaporated milk is what it says on the tin - milk cooked down until thick and sticky. Don't confuse it with condensed milk which is 50:50 milk to added sugar! I only say this as the tins can be remarkably similar and I *may* have bought the wrong one on more than one occasion!
Top Tip - if you can bare waiting a moment, put the Instant Pot inner pot in the sink and add some washing up liquid and hot water before you eat so making the clean up a lot easier!