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–+ servings
Creamy Instant Pot Mac and Cheese

Irresistibly Creamy Instant Pot Mac and Cheese Made Easy

This Creamy Instant Pot Mac and Cheese is a quick and delicious dish that pleases the whole family.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 head White Cabbage finely shredded
  • 2 cups Carrots grated or sliced
  • 1 medium Onion finely sliced
  • 1 cup Celeriac cut into matchsticks
  • 1 cup Celery cut into small pieces
For the Dressing
  • 1 cup Mayonnaise can use vegan mayo
  • 1 cup Soured Cream or non-dairy version
  • 2 tablespoons Mild Curry Powder adjust to taste
  • 1 cup Mango Chutney
  • 2 tablespoons Fresh Lemon Juice preferably freshly squeezed

Equipment

  • Instant Pot

Method
 

Preparation
  1. Finely shred the white cabbage and set it aside.
  2. Grate or slice the carrots and finely slice the onion.
  3. Cut the celeriac into matchsticks or replace with apples.
  4. Slice the celery into small pieces and add to the mix.
Dressing
  1. In a bowl, whisk together mayonnaise, soured cream, curry powder, mango chutney, and lemon juice until smooth.
Combine
  1. Pour the dressing over the vegetables and toss evenly to coat.
Chill
  1. Season with salt and pepper, cover, and refrigerate for at least 30 minutes.
Serve
  1. Toss again before serving and enjoy as a side or light lunch.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 15mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 0.5mg

Notes

Fresh ingredients and proper chilling enhance the flavors of this coleslaw.

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