Preparation Time: 15 minutes
Cooking Time: 8 minutes
Servings: 4
2 cups water
1 cup macaroni
Salt, to taste
½ cup milk
¼ cup heavy cream
2-ounces cream cheese, softened
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped finely
Freshly ground black pepper, to taste

  1. In your instant pot, add water, macaroni and salt.
  2. Close the cooker by locking the lid.
  3. Set the pressure cooker on high pressure. Cook for about 5 minutes.
  4. Unplug the pressure cooker and by using the quick release method, release
    the pressure.
  5. Carefully, uncover the pressure cooker after valve drops completely.
  6. Now, select the sauté mode and stir in milk, heavy cream and cream
  7. Simmer for about 2-3 minutes.
  8. Unplug the pressure cooker.
  9. Immediately, stir in lemon juice, parsley and required salt and black
  10. Serve hot.
    Nutrition: Calories: 170 Fat: 8.7g Sat Fat: 5.3g Carbohydrates: 17.9g Fiber: 0.7g
    Sugar: 2.1g Protein: 5g