Instant Pot Macaroni and Cheese

Comfort food just got easier, thanks to the electric pressure cooker. Instant Pot Macaroni and Cheese is a new family favorite that takes very little time and doesn't need babysitting. Once the macaroni cooks in the Instant Pot, add the cheese, milk and butter to make the creamiest mac 'n cheese imaginable. Dress it up with seasonal ingredients like spring peas or toasty bacon and serve for the easiest, most comforting meal.

Prep Time 10

Cook Time 5

Additional Time 15

Total Time 30

Servings servings

Calories 574kcal

Ingredients

16 oz. elbow macaroni
4 cups chicken stock can use vegetable stock to make this recipe vegetarian
1 tablespoon stoneground mustard
½ teaspoon kosher salt
¼ teaspoon black pepper freshly ground
1/8 teaspoon red pepper flakes
1 cup milk I used 2%
2 ½ cups sharp cheddar cheese shredded
1 cup Monterrey Jack cheese shredded
4 tablespoons unsalted butter

Garnishes

Peas steamed
Bacon pieces

Instructions

First and foremost, shred your cheeses if they’re not already shredded.
Add the chicken stock, mustard, salt, black pepper and red pepper flakes to the basin of the Instant Pot. Stir until combined.
Add the macaroni noodles and give them a stir.
Close the lid, and set the valve to seal. Set on manual for 5 minutes.
When the cooking is complete, quick release the pressure.
Once the pressure has completely released, remove the lid carefully.
Stir in the butter, cheese and milk until the cheese is melted and the macaroni is creamy.
Serve immediately with garnishes like peas or bacon pieces (or by itself because it’s delicious alone!), and enjoy.

Nutrition