Once finished, use a spoon, dishcloth, or potholder to turn the VENT knob for a quick release to allow the pressure to come down. Simply add the potatoes, carrots, onion, and one cup of water to your Instant Pot. Yes! You can also use your InstantPot to make this cheese sauce! Once the cheese sauce is no longer frozen, I place it in my blender and take it for a spin for just a minute which brings it back to its original creaminess. Simply remove the lid and place it in the microwave to defrost.
Most of the time, I freeze it in a wide-mouth mason jar which makes defrosting it later in the microwave much easier. I often freeze this recipe when I have lots leftover, which admittedly isn’t that often. This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks. Now, it’s ready to use in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in.
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