" Comfort in an Instant" © 2018 by Melissa Clark. Top with the chives and serve immediately. Otherwise, add the mushrooms and cheeses and stir until the cheeses melt, then taste and add more salt if necessary. Taste a piece of pasta if it's too al dente, stir in the mushrooms, Gruyère, fontina and Parmesan, then cover the pot with the lid (but don't lock it on), and let sit for 5 to 10 minutes the noodles will cook a little more in the residual heat of the pot. Stir the macaroni, adding more milk if it looks too dry.
Lock the lid into place and cook on high pressure for 6 minutes. Add the cream cheese mixture and macaroni to the pot and stir to combine. 3.īrush the remaining 1 tablespoon softened butter over the bottom and a bit up the sides of the cooled pressure cooker pot. In a blender, blend the milk, heavy cream, cream cheese, 1 tablespoon of the butter, the garlic (if using), 3/4 teaspoon salt, 1/4 teaspoon black pepper, the cayenne and nutmeg until smooth. Let the pressure cooker pot cool to room temperature (this is quicker if you remove the pot from the cooker).
Transfer to a small bowl, sprinkle with a pinch each of salt and pepper, and set aside. Stir in the mushrooms and thyme and cook, stirring occasionally, until browned, about 8 minutes. Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker pot.
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