I’ve searched long and hard for the best and most creamy Instant Pot Macaroni and Cheese Recipe and here it is! This simple recipe is so easy and can be made in about 15 minutes. Your family is going to love it!
Sometimes you need a good comfort food recipe for dinner that you know you won’t have to fight your kids over finishing their dinner. This pressure cooker mac and cheese is that recipe!
Mac and Cheese has been a part of our Kid-Friendly Instant Pot Recipes collection for a couple of years now and has been a big hit with my picky kids. I have been known to add a little protein in the form of chicken or hamburger into this recipe as well, but it can stand up on its own as well. It is the most creamy homemade Macaroni and Cheese recipe I have ever made!
Instant Pot Meals for the Family
This post contains affiliate links.
Busy Families are the perfect match for an Instant Pot. Meals can go from the fridge to your table in minutes, much like this pressure cooker Mac and Cheese recipe. From start to finish it takes about 20 minutes. That is pretty remarkable.
For more One-Pot meals for your pressure cooker be sure to check one of my favorite pressure cooker cookbook using just 5 ingredients or less. This is a great resource for busy parents to get dinner on the table in no time. It is easy to adapt the directions to your Instant Pot.
Instant Pot Macaroni and Cheese
1 lb pasta
1 carton, 32 oz, chicken broth
2 cups cheese
-I used 1 cup cheddar and 1 cup mozzarella
1 can, 12 oz, evaporated milk
salt and pepper
Place pasta and broth into the Instant Pot and close the lid.
Seal the lid and close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes. When the cooking cycle is complete, quick release the steam and open the pot.
Carefully stir in cheese and evaporated milk.
Mix well until all pasta is coated. Season with salt and pepper.
*Please note that if it seems a little too liquid, the sauce will thicken as it stands.
Instant Pot Macaroni and Cheese Recipe
- 1 lb pasta
- 1 carton 32 oz, chicken broth
- 2 cups cheese
- -I used 1 cup cheddar and 1 cup mozzarella
- 1 can 12 oz, evaporated milk
- salt and pepper
- Place pasta and broth into instant pot and close the lid. Seal the lid and close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes. When the cooking cycle is complete, quick release the steam and open the pot. Carefully stir in cheese and evaporated milk. Mix well until all pasta is coated. Season with salt and pepper.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Pin for Later