Hatfield Ham and Cheddar Pasta (Pressure Cooker)
Ham and Cheddar Pasta made with ham, onions, farfalle, cheddar cheese, and spices made in the pressure cooker.
Servings: 8 servings
Calories: 471kcal
Ingredients
- 1 tablespoon butter
- 1 onion diced
- 2 cloves garlic
- 2 cups ham diced, cooked
- 32 oz chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup milk
- 1 lb farfalle pasta
- 8 oz sharp cheddar cheese block, sliced
- ½ cup Parmesan cheese shredded
Instructions
- Turn pressure cooker to SAUTE and add butter, diced onion, and garlic.
- Cook until onions are translucent (about 2 minutes)
- Press Cancel.
- Pour in a 1 lb box of farfalle pasta.
- Pour in a 32 oz carton of chicken broth.
- Place the lid back on the pressure cooker and press the PRESSURE COOK/MANUAL and set the timer for 5 minutes.
- After the 4 minutes, perform a quick release and remove the lid after the pin has dropped.
- Add the sliced sharp cheddar cheese, ham, Parmesan cheese, and salt and pepper.
- Set the pressure cooker back to Saute and stir to melt the cheese. Add in the ½ cup milk to make creamy and serve once all the cheese is melted and blended.
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 46g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 1288mg | Potassium: 322mg | Fiber: 2g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 317mg | Iron: 1mg
