Creamy Pressure Cooker Macaroni and Cheese

From the Instant Pot® to the dinner table, this creamy macaroni and cheese is ready in 30 minutes, loaded with 3 types of cheese and a hint of mustard.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 541 Calories

Ingredients

• 3 tablespoons butter, softened
• 4 cups water
• ¼ cup grated Parmesan cheese
• 1 (16 ounce) package elbow macaroni
• 1 teaspoon salt, or more to taste
• 2 teaspoons dry mustard powder
• ½ cup heavy whipping cream, or more to taste
• 1 ½ teaspoons hot sauce (such as Frank's® RedHot®)
• 12 ounces American cheese, cubed
• 1 (6 ounce) package processed cheese (such as Velveeta®), cubed

Recipe Instructions

Step 1

Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.