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Two bowls of creamy Instant Pot Mac and Cheese, served with a side salad.

Instant Pot Mac and Cheese

Lori MauerLori Mauer
Whip up this 20-minute Instant Pot Mac and Cheese recipe! Go from kitchen to table with creamy, cheesy comfort in a flash. Perfect for busy nights.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 437 kcal

Ingredients
  

  • 1 pound uncooked elbow pasta or similar
  • 4 cups water
  • 1 teaspoon salt
  • 3 tablespoons butter cut into small pieces
  • 2 1/2 cups shredded cheese such as cheddar or a blend
  • 1/2 cup whole milk as needed

Instructions
 

  • Combine pasta, water, and salt in the Instant Pot. Secure the lid and set to manual high pressure for 4 minutes.
    Instant Pot Mac and Cheese
  • Once cooking is complete, perform a quick release of the pressure to prevent overcooking the pasta.
    Instant Pot Mac and Cheese
  • Carefully open the lid and stir in the butter until fully melted and evenly distributed.
    Instant Pot Mac and Cheese
  • Gradually mix in the shredded cheese, adding milk a little at a time to reach the desired creaminess.
    Instant Pot Mac and Cheese
  • Let the mac and cheese sit for 5-10 minutes to thicken before serving. Serve warm and enjoy!
    Instant Pot Mac and Cheese

Nutrition

Calories: 437kcalCarbohydrates: 59gProtein: 21gFat: 12gSaturated Fat: 7gSodium: 708mgFiber: 2g
Keyword easy mac and cheese, instant mac and cheese, instant pot mac and cheese, mac and cheese
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