Pulled Pork with Mac and Cheese


  • 2 lb pork tenderloin
  • 1 cup chipotle BBQ sauce
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 1/2 cup low sodium chicken stock
  • 1 lb macaroni
  • 6 cups Water
  • 1/2 oz butter
  • 1/4 cup all-purpose flour
  • 3 cups grated Cheddar cheese
  • 2 cups grated pizza mozzarella cheese
  • 2 cups milk
  • 1 pinch nutmeg
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Add Pulled Pork ingredients to the inner pot. Secure lid for pressure cooking.
  • Select PRESSURE COOK, HIGH and set time to 40 minutes (00:40). Select START.
  • When the cooking program ends, Select CANCEL and leave for Natural Release.
  • Once pressure has fully released, open lid. Remove pork from inner pot. Pull apart the meat with two forks. Mix pork with remaining sauce from the pot or with additional BBQ sauce. Transfer to dish and cover to keep warm.
  • Clean the inner pot once it’s cooled. Add water and macaroni to the pot. Stir and secure lid for pressure cooking.
  • Select PRESSURE COOK, HIGH and set time to 1 minute (00:01). Select START.
  • Once the cooking program ends, allow for 5 minute Natural Release. Then Quick Release remaining pressure. Select CANCEL. Rinse pasta with cold water in a strainer and set aside.
  • In a saucepan, warm the milk.
  • Select SAUTÉ-LOW. Select START.
  • Add the butter in the inner pot. When butter starts to sizzle (before it turns brown), add flour. Whisk butter and flour together. Cook for a few minutes.
  • Before the flour browns, add milk and continuously whisk to prevent lumps from forming.
  • Add nutmeg, paprika, salt and pepper, and cook for 3 minutes.
  • Add cheese and stir.
  • Once the cheese has melted, add your pasta and mix. Select CANCEL. Serve and enjoy!
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