This Pressure Cooker Mac and Cheese is easier than easy! Rich and creamy with your favorite combination of cheeses to make dinner a simple, comforting meal for the whole family. The kids will love it even more than Kraft and Velveeta!
This post was originally published in January 2019 and updated April 2020 to add process and ingredients photos.
This post may contain affiliate links, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, I may make a commission.
Easy Pressure Cooker Mac and Cheese
I held off on the Instant Pot for a LOOOONG time. It was another appliance that I was certain I could easily live without. To be honest, I still think I could live without it, however, the things it does, and with ease, it does so well that it is definitely starting to prove itself to me.
The Instant Pot does Mac and Cheese like nothing else can.
This Pressure Cooker Mac and Cheese is easier than easy to be honest. The fact that you can put a few ingredients into the pot, walk away and in just a few minutes come back to cooked pasta is brilliant. Then you stir in the goods and you have creamy, rich Mac and cheese. Just. Like. That.
This recipe is my:
- Oh shoot, I have nothing to make for dinner!
- Ugh, I don’t have the energy to cook dinner tonight.
- I really want something simple but cozy and comforting tonight.
Catch my drift?? This mac and cheese is everything–so simple, cheesy delicious!
What you need to make this recipe:
- I have made this recipe with whole wheat rotini, salad shells, elbow macaroni and penne. I haven’t had any issues so if you don’t have the exact pasta pictured, do not fret!
- My magic combo of cheese has always been 1 cup cheddar, 1/2 cup Monterey Jack and 1/2 cup Colby Jack. But to be honest, after making this mac and cheese recipe a million times, I have yet to find a combo that was not a winner. Just make sure you have two big cups of your favorites shredded cheese!
- When making this Pressure Cooker mac and cheese for my toddler, I cut back on the garlic powder. He refuses to eat it if not. Just a heads up!
The list of ingredients is pretty basic–all things I always have in the house. So when out of nowhere, it’s almost dinner time and I have nothing thawed or ready to go, I know that I can always count on this recipe!
Heck, I have even subbed water for the broth in a pinch and been ok. You have got this one, I promise!
How to make this Pressure Cooker Mac and Cheese:
- Add pasta and sea salt to the Pressure Cooker. Pour broth over top of the pasta and then cut the butter into a few pieces and lay on top of the pasta. That’s it. No need to stir or anything. (steps 1 and 2)
- Place the lid on your Instant Pot and lock. Turn the vent so that it is sealed and turn the pressure cooker to HIGH for 5 minutes. Yes, 5 minutes!!! It will take about 5-10 minutes for pressure to build up and then should start counting down the 5 minutes.
- When the Pressure cooker beeps and the cook time is complete, do a quick release. NOTE: it happens rarely, but a bit of butter can spit out with the steam when you do the quick release. Just be aware and make sure nothing important is nearby just in case. It happened to my sister when making this one time, so I like to give fair warning!
- Once the quick release is complete and the lid is unlocked, remove the lid and stir the pasta to toss it a bit and make sure none of it is sticking together. (step 3)
- Add the cheese, milk, garlic, pepper and paprika and stir well to combine and allow cheese to melt completely. If it seems a bit thin for your liking, add in another 1/4 cup cheese or so. (step 4)
- Serve with a sprinkle of breadcrumbs if desired!
Don’t have an Instant Pot? This is the one I have!
Notes:
- I used regular shell pasta. I am assuming whole wheat may work fine but I have not tested with any other type of pasta and assume that cooking directions will most likely vary if using other types of pastas.
- The CHEESE: I used a combo of our favorite cheeses but please do not feel limited to just these three. We loved it with Colby jack, Monterey and Cheddar. 2 cups of cheese is great, but no one is holding anyone back if anyone decides to add more. Just sayin…
- Can I use water instead of broth? absolutely! I think the broth adds more flavor and richness but if you decide to use water that will work just fine.
- Can I use non-shell pasta? I had a friend test this out and she used rotini. Worked great for her. I imagine macaroni noodles will work great as well!
Check out these other Pressure Cooker Recipes:
- Instant Pot Creamy Garlic Parmesan Chicken
- Instant Pot Carnitas
- Garlic Parmesan Instant Pot Mashed Potatoes
- Instant Pot Cheesy Chicken and Rice
- Butter Herb Instant Pot Salmon
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Easy Instant Pot Mac and Cheese
Ingredients
- 4 c broth (vegetable or chicken)
- 1 lb shell pasta
- 1/2 c milk
- 3 T butter
- 2 c shredded cheese ( I love a mix of cheddar and Monterey)
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp cracked pepper
- ½ tsp paprika
- Sprinkle of bread crumbs (optional)
Instructions
- Pour pasta, broth, and salt into Instant Pot/Pressure cooker pot. Cut butter into small cubes and place on top.
- Set pressure release on pressure cooker to sealing, close lid and lock and set to pressure cook for 5 minutes.
- When 5 minutes is up, do a quick release and allow all the pressure to release. When complete, open and add cheese, milk, garlic, pepper, paprika and stir well until cheese is melted.
- Serve immediately and add a sprinkle of bread crumbs if desired! Store leftovers in refrigerator for 3-4 days. When re-heating, add a bit of milk to get it back to the creaminess as thought it was freshly made.
Notes
- I used regular shell pasta. I am assuming whole wheat may work fine but I have not tested with any other type of pasta and assume that cooking directions will most likely vary if using other types of pastas.
- It happens rarely, but a bit of butter can spit out with the steam when you do the quick release. Just be aware and make sure nothing important is nearby just in case. It happened to my sister when making this one time, so I like to give fair warning!
- Can I use water instead of broth? absolutely! I think the broth adds more flavor and richness but if you decide to use water that will work just fine.
Leave a Reply