Yields 4-6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
2 tablespoons butter
½ pound pork longaniza
2 garlic cloves, chopped
1 jalapeño, chopped
4 cups chicken stock
16 ounces uncooked elbow macaroni
½ cup heavy cream
2 cups cheddar cheese, shredded, plus more for serving
Black pepper, to taste
SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust temperature to 320°F and time to 10 minutes. Then press On/Start. Allow the pressure cooker to heat up.
ADD butter and pork longaniza and cook for 6 to 8 minutes, until broken down.
ADD garlic and jalapeño and cook for 2 minutes.
DEGLAZE the bottom of the pan with chicken stock, then add macaroni.
LET the liquid come to boil and press Stop/Cancel.
SECURE THE LID on the pressure cooker, making sure the pressure release valve is in locked position.
SELECT Manual, Adjust pressure to Level 6, set time for 5 minutes, and press On/Start.
QUICK RELEASE when done cooking and carefully remove the lid.
MIX in heavy cream and cheddar cheese. Stir until well combined.
SERVE with freshly cracked black pepper or more cheddar cheese.