Go Back
Homemade Easy Instant Pot Mac and Cheese photo
Print Recipe Save it for later

Easy Instant Pot Mac and Cheese

This Easy Instant Pot Mac and Cheese is creamy, cheesy, and ready in under 30 minutes!
Prep Time10 minutes
Cook Time4 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 4 cups vegetable or chicken broth
  • 1 lb shell pasta
  • 1/2 cup milk
  • 3 tablespoons butter
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1 teaspoon paprika
  • Sprinkle of bread crumbs (optional)

Instructions

  • Start by adding the 4 cups of broth into the Instant Pot. Ensure that the pot is set to the “Sauté” mode and allow the broth to heat up slightly.
  • Once the broth is warm, add the 1 lb of shell pasta to the pot. Stir it well to ensure that the pasta is fully submerged in the broth.
  • Close the lid of the Instant Pot and set the valve to the sealing position. Use the manual setting to cook on high pressure for 4 minutes. Once the time is up, carefully perform a quick release to let out the steam.
  • After releasing the pressure, open the lid and stir in 3 tablespoons of butter, 1/2 cup of milk, 1 cup of cheddar cheese, and 1 cup of Monterey jack cheese. Mix until the cheeses are melted and everything is well combined.
  • Add in the 1 teaspoon of garlic powder, 1 teaspoon of salt, 1/2 teaspoon of cracked pepper, and 1 teaspoon of paprika. Stir until everything is evenly distributed.
  • If desired, sprinkle a bit of bread crumbs on top for some added crunch. Serve hot and enjoy your creamy Easy Instant Pot Mac and Cheese!

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Wooden Spoon
  • Serving Spoon

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Freeze in portions for up to 2 months; reheat with a splash of milk.
  • For a spicier version, add diced jalapeños.