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Export 5 ingredients for grocery delivery
Step 1
Place uncooked pasta and water or chicken broth into Instant Pot. Sprinkle with salt, pepper, and garlic powder. Stir to ensure pasta isn’t at the bottom of the pot.
Step 2
Cook on manual function, high pressure for 5 minutes. Then, do a quick release. Start slowly, using several small bursts of steam release, to make sure you don’t burn yourself for the steam. Try covering the vent with
Step 3
a dish towel to help with the bursting steam.Then fully release the steam.
Step 4
When all the steam has been release, open the pot and give the pasta a nice stir.
Step 5
Add the cheese dip and Velvetta shreds/reduced fat cheddar cheese. Stir until well combined. If needed add a couple of teaspoons of milk until the consistency is to your liking.
Step 6
Serve warm.
Step 7
In a large DUTCH OVEN or stockpot add chicken broth, salt, pepper, and garlic powder and bring to a boil
Step 8
Add of elbow noodles and cook according to the back of the package.
Step 9
Drain noodles. Then pour noodles into a large mixing bowl or back into the pot.
Step 10
Pour cheese dip and cheese over cooked noodles. Stir until well combined. If needed add a couple of teaspoons of milk until the consistency is to your liking.
Step 11
Serve warm.
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