Instant Pot Mac and Cheese
One of the most popular and easiest Instant Pot recipes, this creamy and cheesy macaroni and cheese is made entirely in the pressure cooker in just 15 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 oz elbow macaroni
- 4 cups water
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 0.5 cup whole milk
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
Preparation Steps
- Add the elbow macaroni, water, butter, and kosher salt to the Instant Pot. Stir briefly to combine.
- Secure the lid and set the pressure release valve to the Sealing position. Select the Pressure Cook setting on high pressure for 4 minutes.
- Once the cooking cycle is complete, carefully perform a quick release by moving the valve to the Venting position to release the steam.
- Remove the lid and stir the cooked pasta. Pour in the whole milk and gradually stir in the shredded cheddar and mozzarella cheeses until completely melted and creamy.
- Serve immediately while hot.
Notes
For the best texture, freshly grate the cheese from a block rather than using pre-shredded bagged cheese.