Mac and Cheese


  • 4 tbsp grass-fed butter
  • 1 cup full-fat Cheddar cheese
  • 1 cup full-fat Monterey Jack cheese
  • 1 head cauliflower
  • 1/2 cup heavy whipping cream
  • 1/2 cup full-fat Parmesan cheese
  • 1/2 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • Pour 2 cups of filtered water into the Instant Pot, then insert the trivet. In a large bowl, combine all ingredients, mixing thoroughly. Transfer this mixture into a well-greased, Instant Pot–friendly dish.
  • Place the dish onto the trivet, and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 5 minutes on high pressure, and let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  • Open the Instant Pot, and remove the dish. Let cool, serve, and enjoy!
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