5-Ingredient Instant Pot Mac and Cheese
Creamy, dreamy 5-ingredient Instant Pot Mac and Cheese is so easy to make. Trust me, you’ll find yourself making it at least once a week! A super easy instant pot recipe!
Servings: 8
Calories: 410kcal
Equipment
Ingredients
- 1 pound dry elbow macaroni
- 4 cups water or 2 cups chicken stock + 2 cups water
- 4 tablespoons salted butter cut into small pieces
- ¾ teaspoon kosher salt or garlic salt
- ½ teaspoon dried mustard powder
- 3 cups shredded cheese see notes
- 1 ¼ cup whole milk or half and half
Instructions
- ADD: Add elbow macaroni, water (or stock), butter, salt, and mustard powder to the instant pot.
- PRESSURE COOK: Stir to combine, cover, make sure the vent is sealed. Program the IP to manual high pressure for 4 minutes.
- NATURAL PRESSURE RELEASE: Once the timer goes off allow the pressure to release naturally for 4 minutes. If you do a manual pressure release immediately, just know that some of the hot liquid may sputter out from the vent, so be careful.
- FINISH: With the Instant Pot on the ‘keep warm’ setting, stir in the shredded cheese and milk. Continue stirring until all the cheese is completely melted. Taste and adjust salt and pepper as desired and serve warm.
Notes
- Cheeses: You can use a variety of cheeses for this recipe. I like to use a high percentage of cheddar cheese (medium) plus a combination of others such as havarti, Monterey Jack, pepper jack, parmesan, fontina, mozzarella, etc. see the post for a full list of ideas!
Nutrition
Calories: 410kcal | Carbohydrates: 45g | Protein: 18g | Fat: 17g | Fiber: 2g | Sugar: 4g
