Name: Instant Pot Macaroni and Cheese
Prep time: 10 min
Cook time: 3 min
Total time: 16 min
Yield: 4
Ingredients: 8 ounces or 1 3/4 c. of uncooked macaroni noodles; 2 c water; 1/2 c half and half; 1/2 c milk (2% or whole is best); 2 1/2 c cheese (can use more of course); pinch of salt; 2 tbsp bacon bits

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The best Instant Pot macaroni and cheese recipe ever! Just 4 ingredients for pressure cooker macaroni and cheese, done in less than 10 minutes.

OH MY….this Instant Pot macaroni and cheese is one of our favorite meals! I’ve made it in the crockpot, stovetop, and today made it in my new pressure cooker and seriously it was amazing + only took 10 minutes total! Yes we’ve made the boxed version a lot, and I think I had it at least twice a week this way growing up, but making it from scratch is just amazing! You only really need 4 ingredients + some water too, that’s a easy meal win in my book. 😉 It’s one of my kids’ favorite Instant Pot recipes. Here’s the recipe. (affiliate links present)

Seriously…..amazing, and faster than the boxed version!! Now that’s a huge win. You can use a mixture of different cheese or just use cheddar which is what we usually do and did here. Really, I use what I have in the house…I’m that kinda’ cook. 😉

So the only thing you’ll need to “prep” is:

shred 1 1/2 cups of either cheddar (we like sharp), or a mixture of jack and cheddar
boil your noodles in the Instant Pot for about 3 minutes (longer for gluten free pasta or if you like it really soft)
add the rest of your ingredients when noodles are done
stir and enjoy

Instant Pot Macaroni and Cheese

Instant Pot Macaroni and Cheese

Prep Time

10 mins

Cook Time

3 mins

Total Time

16 mins

The best Instant Pot macaroni and cheese recipe that is quick and a great way to make pasta in a pressure cooker. Load up the cheese and add bacon bits to the top too!

Course: Main Course

Cuisine: Italian

Servings: 4

Calories: 569 kcal

Author: The Typical Mom

Ingredients

8 ounces or 1 3/4 c. of uncooked macaroni noodles
2 c water
1/2 c half and half
1/2 c milk 2% or whole is best
2 1/2 c cheese can use more of course
pinch of salt
2 tbsp bacon bits

Instructions

Put your Instant Pot or pressure cooker on manual, low pressure.
Add your water, macaroni noodles, and salt.
Lock lid on and close pressure valve. Set timer to 3 minutes (if you want really soft noodles set for a few more minutes).
Do a quick pressure release when time is up, turn IP off. Carefully open the lid and add your milk and half and half.
Set IP to saute (less temp) and add 1/2 c. of cheese at a time allowing it to melt and stirring until all cheese is melted.
Turn IP off. By now sauce should be a bit thicker and ready to serve. Best when eaten immediately!

Nutrition Facts

Instant Pot Macaroni and Cheese

Amount Per Serving

Calories 569 Calories from Fat 261

% Daily Value*

Total Fat 29g 45%

Saturated Fat 18g 90%

Cholesterol 91mg 30%

Sodium 533mg 22%

Potassium 292mg 8%

Total Carbohydrates 46g 15%

Dietary Fiber 1g 4%

Sugars 3g

Protein 28g 56%

Vitamin A 17.3%

Vitamin C 0.3%

Calcium 59.1%

Iron 6.8%

* Percent Daily Values are based on a 2000 calorie diet.

If you let it sit the sauce will thicken a bit more but we think it is perfect as soon as the cheese is melted and serve it immediately with a pinch of bacon bits on top. It serves the 5 of us just fine with a side of salad for dinner. Great as an after school snack too because it’s so quick and easy. Who doesn’t love macaroni and cheese???

Looking for more Instant Pot pasta recipes?

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