Mac and Cheese Instant Pot

Instant Pot Mac and Cheese - creamy, cheesy and perfectly cooked every time! This Instant Pot Macaroni and Cheese is out of this world!

Course Dinner

Cuisine American

Keyword Instant Pot Mac and Cheese, Instant Pot Macaroni and Cheese, InstaPot Mac and Cheese, Mac and Cheese Instant Pot

Prep Time 15

Cook Time 4

Total Time 20

Servings

Calories 475kcal

Author Melissa

Equipment

6 QT Instant Pot

Ingredients

1 pound dried macaroni
4 cups of water
4 tablespoons of butter
1/2 tablespoon of dijon mustard
1 tablespoon of kosher salt
2 dashes of Frank's Red Hot Sauce
1 12 oz can of evaporated milk or 1.5 cups whole milk
12 oz sharp cheddar cheese shredded
4 oz mozzarella shredded

Instructions

In the stainless steel insert of the Instant Pot, combine dried pasta, water, butter, mustard, salt and hot sauce.
Lock Instant Pot lid in place and close vent.
Use manual mode to set Instant Pot to High Pressure for 4 minutes.
Instant Pot will take 10-15 minutes to come to pressure, then it will count down from 4 minutes.
Once Instant Pot finishes 4 minute countdown, immediately turn pressure release valve to venting (Quick Release) and turn Instant Pot completely off. IMPORTANT - if any liquid comes out of the pressure release valve use wooden utensil or pot holder to close the valve. Wait a minute and try to release pressure again. The keep warm mode should not be on to prevent overcooking the pasta.
Once Instant Pot has released all the pressure, turn lid to open, keeping lid angled away from you to prevent steam burns.
Stir in evaporated milk, followed by shredded cheese by the handful.
Continue stirring until cheese in completely melted.
Serve immediately, or switch warm setting back on to keep warm.

Notes

This recipe works best with store-bought shredded cheese. I've tested this recipe with both evaporated milk and whole milk and both work great! Evaporated milk has a richer flavor, but you can add extra cheese to thicken and enrich when using fresh milk.

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