Instant Pot Mac and Cheese

A quick and easy Instant Pot mac and cheese recipe. Let the electric pressure cooker do the work to make this creamy favorite with very little effort.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 333 Calories

Ingredients

• 1 cup milk
• 2 tablespoons butter
• 1 cup grated Parmesan cheese
• 8 ounces shredded Cheddar cheese
• 1 quart chicken stock
• 1 (16 ounce) package elbow macaroni
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dry mustard
• 0.5 teaspoon liquid smoke flavoring

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 macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot). 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 3

Stir in butter, then milk. Add in Cheddar and Parmesan cheese until melted. Mixture will be soupy at first.

Step 4

Select the "Keep Warm" setting on the Instant Pot and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.