“I quick-released the pressure and starchy liquid started spraying out! Help!” Carefully close the pressure release valve (protect your hands, please, that spraying liquid is very hot). Let the cooker cool down for about 5 minutes, then try again. (This sometimes happens in pressure cooking - quick-releasing the pressure causes the chili mac inside the pot to burst into a boil, and the liquid starts boiling out of the valve.) If you have a pot where you can open and close the pressure valve without burning your hands with the hot steam, you can pulse the steam vent to gradually reduce the pressure. To do this, open the pressure valve, and close it the moment it starts spitting starch. Wait about 30 seconds, then repeat until all the pressure is gone - eventually, it will stop spitting starch and you can just leave the valve open. Pulsing the pressure lowers the pressure slowly, while keeping the liquid in the pot just below the boiling point.

Precise pasta: If you are picky about your pasta, and want it perfectly al dente, don’t pressure cook the pasta. (It can come out a little soft, which is fine by me for Chili Mac, but if it bothers you, read on.) Make the recipe as described, but hold back on the elbow macaroni. Pressure cook everything else, increasing the time at high pressure to 10 minutes. After releasing the pressure, remove the lid, set the pot to Sauté mode, and stir the pasta into the liquid in the pot. Cook the pasta until al dente - check your box of pasta for the timings - and then continue with the season and serve step.