Instant Pot® Mac and Cheese

Try this quick-and-easy electric pressure cooker macaroni and cheese recipe--let the Instant Pot® do the work.

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

Ingredients

• ½ teaspoon salt
• 1 cup milk
• 2 tablespoons butter
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 cup grated Parmesan cheese
• 8 ounces shredded Cheddar cheese
• 1 quart chicken stock
• 1 (16 ounce) package elbow macaroni
• ½ teaspoon dry mustard
• ½ teaspoon liquid smoke flavoring

Recipe Instructions

Step 1

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 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.

Step 3

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.