Instant Pot Pressure Cooker Macaroni and Cheese

Instant Pot Pressure Cooker Macaroni and Cheese

 

This Instant Pot Macaroni and Cheese has become one of our favorite recipes and is going onto our Thanksgiving menu this year! Kids and adults love this creamy macaroni and cheese, and the Instant Pot makes it a complete snap to make. If you are just getting started with your Instant Pot, or are thinking  of adding one of these handy electric pressure cookers to your kitchen, this is the perfect recipe to get started with! It’s easy to make, and it turns out perfectly every time.

Instant Pot Pressure Cooker Macaroni and Cheese

 

Start by adding the uncooked pasta to the Instant Pot insert along with water, butter, salt, dijon mustard and a couple dashes of hot sauce. I promise, your kids will not notice the mustard or the hot sauce. They just enhance the flavor of the cheese.

Instant Pot Pressure Cooker Macaroni and Cheese

 

Once the pasta has cooked in the pressure cooker, stir in evaporated milk and shredded cheese. I like to use a blend of sharp cheddar and monterey jack cheese. Monterey jack melts so smoothly and extra sharp cheddar really gives it that super cheesy flavor! Feel free to use any cheese you have on hand, I’ve made it with all sharp cheddar cheese as well and it is so good! I also like to alternate between shells and macaroni shaped pasta.

Instant Pot Pressure Cooker Macaroni and Cheese

Seriously creamy and delicious, and so simple to make!!! I took this to a Halloween party and it was a huge hit, the bowl was literally scraped clean!

 

Instant Pot Pressure Cooker Macaroni and Cheese

Prep Time: 15 minutes

Cook Time: 4 minutes

Total Time: 20 minutes

Yield: 8

Instant Pot Pressure Cooker Macaroni and Cheese

Ingredients

  • 1 pound dried pasta shells or macaroni
  • 4 cups of water
  • 2 tablespoons of butter
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of kosher salt
  • 3-4 dashes of Frank's Red Hot Sauce
  • 1 12 oz can of evaporated milk
  • 8 oz of extra sharp cheddar cheese, shredded
  • 8 oz of monterey jack cheese, shredded

Instructions

  1. In the stainless steel insert of the Instant Pot, combine dried pasta, water, butter, mustard, salt and hot sauce.
  2. Lock Instant Pot lid in place and close vent.
  3. Use manual mode to set Instant Pot to High Pressure for 4 minutes.
  4. Instant Pot will take 10-15 minutes to come to pressure, then it will count down from 4 minutes.
  5. Once Instant Pot finishes 4 minute countdown, immediately turn pressure release valve to venting (Quick Release) and turn Instant Pot completely off. The keep warm mode should not be on to prevent overcooking the pasta.
  6. Once Instant Pot has released all the pressure, turn lid to open, keeping lid angled away from youth prevent steam burns.
  7. Stir in evaporated milk, followed by shredded cheese by the handful.
  8. Continue stirring until cheese in completely melted.
  9. Serve immediately, or switch warm setting back on to keep warm.
http://www.number-2-pencil.com/2016/11/13/instant-pot-pressure-cooker-macaroni-and-cheese/

Recipe adapted from Dad Cooks Dinner

 

Instant Pot Pressure Cooker Macaroni and Cheese

 

The Instant Pot is really a must-have kitchen tool! I’m excited to share more recipes soon!

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For even more dinner ideas, check out these easy dinner recipes!

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If you like this recipe, you may also like some of my recent favorites:

Instant Pot Pressure Cooker French Dip Sandwiches-15

Instant Pot French Dips

Slow Cooker Chicken French Dips-7

Slow Cooker Chicken French Dip Sandwiches

One Pan Chicken Alfredo

One-Pan Chicken Alfredo

One-Pan Chicken Burrito Bowls

One-Pan Chicken Burrito Bowl

Comments

  1. I liked the macaroni and cheese recipe. This is similar to the way I make it anyway. Takes about the same amount of time as it took 12 to 14 minutes to come up to pressure in my 5 qt Instapot. I am new to Instapot but not new to pressure cooking or pressure canning. Although I have never done pasta; I only used the pressure cooker for veggies. But when using the quick release for this recipe I was surprised with a volcano eruption of mustard colored steam that made a mess everywhere!! I would like to know what I did wrong since your recipe is very similar to everyone elses’ and no one cautions about the quick release venting!!

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