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Creamy Instant Pot Mac and Cheese

A generous serving of creamy, cheesy Instant Pot Mac and Cheese piled high on a white plate.
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Make rich, creamy macaroni and cheese quickly using your electric pressure cooker. This recipe avoids scorching and delivers a comforting meal.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 cups water or chicken broth
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 cup whole milk
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Place the macaroni, water or broth, and salt into the inner pot of your Instant Pot.
  2. Secure the lid and set the vent to the sealing position.
  3. Cook on High Pressure for 4 minutes.
  4. When the cooking time finishes, perform a Manual Pressure Release (quick release) immediately.
  5. Carefully remove the lid. The pasta will look very wet.
  6. Stir in the butter until it melts.
  7. Add the milk, shredded cheeses, pepper, and paprika. Stir gently until the cheese is fully melted and the sauce is smooth and creamy. Do not place the pot back on the heating element.
  8. Serve immediately.

Notes

  • Shred your own cheese for the best melting results; pre-shredded cheese contains anti-caking agents that can make the sauce gritty.
  • If the sauce seems too thick after mixing, add a splash more milk until you reach your desired consistency.
  • For a richer flavor, substitute half the water with evaporated milk.

Nutrition

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