Creamy Instant Pot® Bacon Macaroni and Cheese

Macaroni and cheese is so easy to cook in the pressure cooker that you won't want to make the boxed stuff again! This creamy recipe is a delicious basic pressure cooker mac and cheese with bacon. Feel free to use it as a starting point for a customized mac and cheese using different cheeses and add-ins.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 449 Calories

Ingredients

• ½ teaspoon salt
• ¾ cup milk
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 4 cups water
• ½ teaspoon onion powder
• 2 cups shredded Cheddar cheese
• ½ cup crumbled cooked bacon
• 1 cup shredded Gouda cheese
• 1 (16 ounce) package dry elbow macaroni

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Combine water, macaroni, salt, garlic powder, onion powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®); stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Stir in milk, Cheddar, and Gouda gradually, alternating between a little of the milk and a handful of cheese at a time. Stir until the cheeses are melted. Stir in crumbled bacon and serve.