Name: Easy Instant Pot Mac and Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 c broth (vegetable or chicken); 1 lb shell pasta; 1/2 - 1 c milk; 3 T butter; 1 ½ c cheddar cheese (shredded); 1 c Monterey jack cheese (shredded); ½ tsp garlic powder; ½ tsp salt; ½ tsp cracked pepper; ½ tsp paprika; Sprinkle of bread crumbs (optional)

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This post may contain affiliate links.

This Instant Pot Mac and Cheese is easier than easy! Rich and creamy with your favorite combination of cheeses to make dinner a simple, comforting meal for the whole family. Only about 5 minutes to prep and minimal effort required. The kids will love it even more than Kraft and Velveeta!

Bowl of instant pot mac and cheese shells with chopped parsley on top.

Why You Will Love This Instant Pot Mac and Cheese:
Recipe Ingredients:
How to make this Pressure Cooker Mac and Cheese:
Recipe Notes:
Ways to Vary this Instant Pot Mac and Cheese:
Other Instant Pot Recipes:
Easy Instant Pot Mac and Cheese Recipe
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This post was originally published in January 2019 and updated April 2020 to add process and ingredients photos.

I held off on the Instant Pot for a LOOOONG time. It was another appliance that I was certain I could easily live without. To be honest, I still think I could live without it, however, the things it does, and with ease, it does so well that it is definitely starting to prove itself to me.

The Instant Pot does Mac and Cheese like nothing else can. Literally a dump and go recipe. So simple!

Why You Will Love This Instant Pot Mac and Cheese:

It requires truly minimal effort. When I say minimal effort, I mean it. Making mac and cheese in the Instant Pot is a dream. Add the pasta, broth and butter to the pot and pressure cook. Once it’s done, come back and stir in the milk, cheese and seasoning. So easy!
So simple to vary. You can make this recipe every week and never make it the same twice. Add in some hot sauce, vary the cheeses, put in broccoli, chicken and so much more!
Makes for a great side to just about any meal. Is there anything macaroni and cheese doesn’t pair well with? I don’t think so. Perfect side for some BBQ chicken, shredded beef, pork chops and so much more.
So kid friendly! When mac and cheese is basically all they will eat, you can’t go wrong. Fun pasta shapes can be used for more kid friendly fun, but this is also the mac and cheese that mommy and daddy want to eat as well, so it’s a win!

Recipe Ingredients:

pasta: I have made this recipe with whole wheat rotini, salad shells, elbow macaroni and penne. I haven’t had any issues so if you don’t have the exact pasta pictured, do not fret!
cheese: My magic combo of cheese has always been 2 cup cheddar and 1 cup of another cheese. I mainly go between gruyere and Monterey jack. Both are AMAZING.
broth: use broth instead of water if possible as the flavor will be that much better in the end. If you are in a pinch, water will work though.
butter: salted or unsalted will work. If you use salted, adjust the amount of salt later in the recipe to half.
seasoning: I use garlic powder, paprika, salt and pepper. Classic for the perfect mac and cheese. When making for the little ones, I typically half the amount of garlic or add just a pinch and then add more to the grown up servings.
milk: I use whole milk for this Instant Pot mac and cheese. Any milk should work and you can even add in some heavy cream or half and half for more richness.
breadcrumbs: totally optional for serving!

The list of ingredients is pretty basic–all things I always have in the house. So when out of nowhere, it’s almost dinner time and I have nothing thawed or ready to go, I know that I can always count on this recipe!

Heck, I have even subbed water for the broth in a pinch and been ok. You have got this one, I promise!

How to make this Pressure Cooker Mac and Cheese:

Shell pasta in Instant Pot with butter and then cooked.

Add pasta and sea salt to the Pressure Cooker. Pour broth over top of the pasta and then cut the butter into a few pieces and lay on top of the pasta. That’s it. No need to stir or anything. (steps 1 and 2)
Place the lid on your Instant Pot and lock. Turn the vent so that it is sealed and turn the pressure cooker to HIGH for 5 minutes. Yes, 5 minutes!!! It will take about 5-10 minutes for pressure to build up and then should start counting down the 5 minutes.
When the Pressure cooker beeps and the cook time is complete, do a quick release. NOTE: it happens rarely, but a bit of butter can spit out with the steam when you do the quick release. Just be aware and make sure nothing important is nearby just in case. It happened to my sister when making this one time, so I like to give fair warning!
Once the quick release is complete and the lid is unlocked, remove the lid and stir the pasta to toss it a bit and make sure none of it is sticking together. (step 3)
Add the cheese, milk, garlic, pepper and paprika and stir well to combine and allow cheese to melt completely. If it seems a bit thin for your liking, add in another 1/4 cup cheese or so. (step 4)
Serve with a sprinkle of breadcrumbs if desired!

Macaroni and cheese in pressure cooker pot.

Don’t have an Instant Pot? This is the one I have!

Recipe Notes:

Be aware: butter sometimes spurts out when releasing the pressure. I have had two readers over the years have this happen before so wanted to warn you. If you are nervous that this will happen, stir the butter into the dry pasta and tuck it under the pasta to help stop this. I have made this mac and cheese about 50 times at least and I had this happen slightly once. Keep a towel handy!
Many pasta shapes should work for this Instant Pot Mac and Cheese. I have used regular shell pasta and whole wheat. Elbow macaroni, rotini, penne, and so much more. I have not tested with a gluten free pasta to date.
You can use water instead of broth if needed. I think the broth adds more flavor and richness but if you decide to use water that will work just fine.
Adjust the milk to make your mac and cheese more or less saucy. Not everyone loves a super saucy macaroni and cheese. That is fine. Start with 1/2 cup of milk and then add more as desired for a creamier, saucier texture.

Clay bowl with mac and cheese topped with parsley with fork beside it.

Ways to Vary this Instant Pot Mac and Cheese:

Lots of great ways to vary this Instant Pot mac and cheese! Never make it the same twice!

Add some heat. You can add a little fire to this recipe by adding your favorite hot sauce, red pepper flakes or even some jalapeño.
Add some veggies. Stir in some broccoli, spinach and more.
Add diced chicken, sliced sausage or even bacon for a meaty mac and cheese.