Instant Pot Mac and Cheese Recipe

Creamy instant pot mac and cheese in a bowl on white kitchen counter

Instant Pot Mac and Cheese Recipe

This Instant Pot Mac and Cheese recipe is the ultimate comfort food made effortless. In just 15 minutes, you’ll have perfectly cooked pasta coated in a rich, creamy cheese sauce that tastes like it came from a restaurant. With minimal cleanup and maximum flavor, this one-pot wonder will become your weeknight favorite.

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Course: Dinner, Main Course, Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 10

Pressure Release & Resting: 5

Total Time: 20

Servings: servings

Calories: 540kcal

Cost: $8

Equipment

Instant Pot (6-quart or 8-quart)
Wooden spoon or silicone spatula
Box grater
Measuring cups and spoons

Ingredients

1 pound elbow macaroni or any short pasta shape
4 cups chicken or vegetable broth enough to cover pasta
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon mustard powder adds depth
0.5 teaspoon black pepper
4 tablespoons unsalted butter
12 oz evaporated milk
3 cups shredded sharp cheddar cheese freshly grated
1 cup shredded mozzarella cheese for creaminess
1 pinch salt to taste
8 slices bacon cooked & crumbled, optional
1 cup frozen peas or broccoli optional
0.5 cup cream cheese optional for ultra-creamy texture

Instructions

Turn Instant Pot to sauté mode and melt butter. Add garlic powder, onion powder, mustard powder, and pepper. Sauté briefly, then turn off sauté mode.
Add pasta and broth. Stir gently to coat and ensure pasta is covered. Close lid, set valve to sealing, and cook on high pressure for 4 minutes.
Quick release pressure, open lid, and stir. Add evaporated milk, then gradually add cheddar and mozzarella until melted and creamy.
Let rest for 2–3 minutes to thicken. Season with salt to taste.
Serve hot with optional toppings like bacon or breadcrumbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition