Instant Pot Mac and Cheese-- Easy and Delicious, not nutritious :P

https://thesaltymarshmallow.com/instant-pot-mac-and-cheese/

• 6 Ounces Uncooked Elbow Macaroni
• 4 Cups Chicken Broth
• 2 Tablespoons Butter
• 1 Teaspoon Hot Pepper Sauce
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Salt
• 2 Cups Shredded Cheddar Cheese
• 1 Cup Shredded Mozzarella Cheese
• 1/2 Cup Shredded Parmesan Cheese
• 1/2-1 Cup Milk (2% or full)
• 
  

Instructions

• Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. 
• Place the lid on

  • Place the lid on the pot and set to sealing.  Cook on manual function, high pressure for 5 minutes.  Then, do a quick release.
  • Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.

Pumpkin and Coconut Soup--yuuum

This was super easy and fast and yummy.
Adding pita chips to it was perfect!


https://www.budgetbytes.com/spicy-coconut-pumpkin-soup/

• 1 Tbsp olive oil ($0.12)
• 1 yellow onion ($0.25)
• 2 cloves garlic ($0.16)
• 1 Tbsp fresh ginger, grated ($0.16)
• 1 tsp ground cumin ($0.10)
• 1/2 tsp crushed red pepper ($0.05)
• 1 15oz. can pumpkin puree ($2.37)
• 1 14oz. can coconut milk ($1.99)
• 3 cups chicken broth ($0.39)
• Salt and pepper to taste ($0.05)
• 1/4 bunch fresh cilantro ($0.20)

GARNISHES (OPTIONAL)

• 3/4 cup plain yogurt ($0.37)
• 3 Tbsp Sriracha ($0.15)
• 3 Tbsp pumpkin seeds (pepitas) ($0.59)

INSTRUCTIONS

• Mince or grate the ginger using a fine-holed cheese grater. Finely dice the onion and mince the garlic. Add the ginger, garlic, and onion to a pot with the olive oil and sauté over medium-low heat until soft and transparent (about 5 minutes).
• Add the cumin and red pepper to the pot. Stir and cook for about 1-2 minutes to allow the spices to toast just slightly.
• Add the pumpkin purée and coconut milk to the pot and stir to combine. Add the chicken broth and stir to combine again. Turn the heat up to medium and allow the soup to heat through. Once heated, taste and add salt and pepper to your liking (I added 1/4 tsp salt and 10 cranks of the pepper mill).
• Rinse the cilantro, pull the leaves from the stems, and then give them a rough chop. Stir in a handful of the chopped cilantro just before serving. If you want a smooth soup with no chunks of onion, use an immersion blender prior to adding the cilantro.
• If desired, garnish each bowl with 2 Tbsp plain yogurt, a drizzle of sriracha, and a sprinkle of pepitas.