Print

Creamy Instant Pot Mac and Cheese

A close-up of a white bowl filled with creamy, bright orange Instant Pot Mac and Cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make creamy, cheesy macaroni and cheese quickly using your electric pressure cooker.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 cups water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 cup whole milk
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/4 teaspoon black pepper

Instructions

  1. Place the macaroni, water, salt, and butter into the inner pot of your Instant Pot.
  2. Secure the lid and set the vent to the sealing position.
  3. Select Manual or Pressure Cook (High Pressure) for 4 minutes.
  4. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then manually release any remaining pressure.
  5. Carefully remove the lid. The pasta will look very wet.
  6. Stir in the milk, then add the shredded cheddar and Monterey Jack cheeses. Stir until the cheese is fully melted and the sauce is smooth.
  7. Stir in the black pepper. If the sauce seems too thin, set the Instant Pot to Sauté mode and stir constantly for 1 to 3 minutes until it thickens to your liking.
  8. Serve immediately.

Notes

  • Shred your own cheese for the best melting results; pre-shredded cheese often contains anti-caking agents that prevent a smooth sauce.
  • If you prefer a sharper flavor, substitute Gruyère for the Monterey Jack.
  • To prevent scorching on the bottom, ensure the butter and salt are mixed with the water before adding the pasta.

Nutrition

Find it online: https://flavorzine.com/instant-pot-mac-and-cheese/