This is the creamiest instant pot mac and cheese you'll ever make! Even better, it can be made in one pot - no muss, no fuss. Pressure cooker macaroni and cheese is so easy (no roux!), and is ready in under 20 minutes.
Prep Time5 minutesmins
Cook Time4 minutesmins
Pressurizing/depressurizing14 minutesmins
Total Time23 minutesmins
Course: Side Dish
Cuisine: American
Keyword: How to Make Mac and Cheese in the Instant Pot, instant pot macaroni and cheese, pressure cooker mac and cheese
Cut butter into 4-5 pieces and combine with water, salt, and pasta in the Instant Pot.
1 lb elbow noodles, 4 cups water, 1/2 cup butter, pinch of salt
Lock the lid into place and set the steam release handle to “Sealing”. Press Manual>High Pressure>4 minutes.
When it has finished cooking, flip the steam release handle to “venting” and allow any additional pressure to be released. Remove the lid.
Turn the Instant Pot to "Off".
Pour in the evaporated milk, add the cheese, and stir gently until the cheese has melted.
12 oz evaporated milk, 3 cups cheese
For a 6 quart Instant Pot
Combine water and noodles in the Instant Pot.
4 cups water, 1 lb elbow noodles
Lock the lid into place and set the steam release handle to “Sealing”. Press Manual>High Pressure>6 minutes.
When it has finished cooking, flip the steam release handle to “venting” and allow any additional pressure to be released. Remove the lid.
Turn the Instant Pot to "Off".
Pour in the evaporated milk, add the cubed butter, cheese, and stir gently until the cheese and butter have melted.
1/2 cup butter, 12 oz evaporated milk, 3 cups cheese
Notes
If your pressure cooker doesn't absorb all water while cooking the pasta, simply drain off any excess water before adding the cheese and evaporated milk.
It is not recommended you double this recipe. If you fill the inner pot too full, the water + melted butter combo might clog the vent during the quick release.
Cooking time remains the same if you use whole wheat pasta, but increase the water by 1/4 cup.