Creamy Mac & Cheese in the Instant Pot

Kristen sent me this one too!!

Creamy Mac & Cheese in the Instant Pot
1 lb. (3 1/2 c.) elbow macaroni
2 T. Butter
1 T. kosher salt
1 teaspoon dry mustard
1/4 t. cayenne
1/2 t. garlic powder
2 T. cornstarch
2 1/2 c. water
3 c. milk, divided
2 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese

Add to instant pot:  macaroni, butter, salt, mustard, cayenne, garlic powder, cornstarch, water and 2 c. milk.  Stir well.
Seal and cook on high pressure 7 minutes.  Quick Release.  If pasta isn't done use saute function and to cook for 2 to 3 more minutes.
Select Saute and add 1/2 c. milk and additional 1/2 c. milk if needed.  Stir in cheeses and stir until melted and creamy.  Serve immediately.

Salsa Chicken in the Instant Pot

Kristen sent me this recipe today from her Relief Society Activity.

Salsa Chicken in the Instant Pot
2 large chicken breasts
2 cans corn (drain one can)
2 cans black beans (drained)
2 pints salsa
Dump all ingredients in the instant pot.  Seal lid.  Set for 15 minutes with thawed chicken OR
20 minutes with frozen chicken.  Quick release or wait....it doesn't really matter.  Shred the chicken.
Serve over rice, quinoa or tortillas.  Top with cheese and sour cream.