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Side view of a bowl of Instant Pot Macaroni and Cheese
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10 Minute Instant Pot Macaroni and Cheese

Instant Pot Macaroni and Cheese is simply the easiest comfort food... ever. And delicious? Oh, my, goodness. It's creamy, cheese, and so incredibly tasty. It's everything you love about Mac and Cheese... in 10 minutes or less.
Prep Time5 minutes
Cook Time4 minutes
Total Time9 minutes
Servings: 8 servings
Calories: 371kcal
Author: Stephanie Wilson

Ingredients

  • One pound uncooked pasta elbow macaroni, shells
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 4 cups water
  • ½ to 1 cup milk dairy or non-dairy
  • 3 tablespoons unsalted butter
  • 2 and ½ cups shredded cheese * see note

Instructions

  • Combine the uncooked pasta, 4 cups water, salt and garlic powder in a pressure cooker/ Instant Pot (affiliate link). Follow the manufacturer's guide for locking the lid and set to "sealing".
  • Pressure cook on high for 4 minutes. Then follow the guide for quick release, unlock and remove the lid.
  • Stir in the milk and butter (begin with ½ cup of milk then add up to one cup to achieve desired creaminess). Then add the shredded cheese, stirring constantly until completely melted. Season to taste and serve hot garnished with fresh herbs (like parsley) if desired.

Notes

Cheese: My favorite cheese in this dish is 2 cups of shredded sharp cheddar with ½ cup of Parmesan cheese. However, any smooth melting cheese is incredibly delicious. Ideas would be cheddar, gouda, gruyere (which I LOVE), Monterrey jack, etc.

Nutrition

Serving: 1g | Calories: 371kcal | Carbohydrates: 44g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 465mg | Fiber: 2g | Sugar: 2g