Go Back
–+ servings
instant pot with Mac and cheese
Print Add to Collection

Instant Pot Mac and Cheese

If you could make homemade mac and cheese in less time than it takes to make that stuff from a box, would you? This Instant Pot Mac and Cheese is so quick and easy and uses REAL cheese and will certainly become your go-to recipe from here until forever! 
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Pressurize 10 minutes
Servings 4
Calories 388kcal
Author Jennifer Draper

Equipment

Ingredients

  • 8 oz elbow noodles
  • 2 cups chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 4 oz shredded colby jack cheese
  • 6 oz evaporated milk

Instructions

  • Add noodles, broth and seasonings to Instant Pot
  • Cover, seal and set to high pressure for 3 minutes
  • Once cooking is completed perform quick release
  • Add cheese and milk and stir until melted and smooth

Notes

  1. You can sub out the noodles for shells or other favorite shapes.  Cooking time should be adjusted to half of what is listed in the stove top directions.  For partial minutes, round down.
  2. Cheese should be shredded from block rather than using bagged shredded cheese for best results.  Other varieties may be used, see blog post for more suggestions.
  3. Make this dish vegetarian by subbing out the chicken broth for veggie broth or water
  4. If an excessive amount of water remains after noodles are cooked, be sure to drain.  Only 2-3 tablespoons should remain.

Nutrition

Calories: 388kcal | Carbohydrates: 48g | Protein: 18g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 941mg | Potassium: 394mg | Fiber: 2g | Sugar: 6g | Vitamin A: 383IU | Vitamin C: 9mg | Calcium: 324mg | Iron: 1mg