Yield: 6 servings

Instant Pot Mac and Cheese

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

You've stumbled on THE BEST Instant Pot Mac and Cheese recipe! Super creamy and ready in ten minutes using your pressure cooker!


  • 1 lb elbow macaroni
  • 2 cups water
  • 2 cups chicken broth
  • 1 tsp dry mustard
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup whole milk
  • 16 oz sharp cheddar cheese, shredded
  • 2 Tbsp butter
  • ¼ tsp nutmeg


  1. Add the uncooked macaroni pasta, water, chicken broth, dry mustard, and salt and pepper to the Instant Pot. Close and lock lid and turn the valve on top to "sealing." Press "manual" or "pressure cook" and adjust to high pressure. Set the time for 5 minutes. Allow to start.
  2. Once the time is up, use the quick release immediately. Open the instant pot away from your face (learned the hard way). Using a wooden spoon, stir the pasta to break it up a little bit.
  3. Add in milk, cheese, butter, and nutmeg. Stir until completely melted (takes about a minute). Season with more salt and pepper if needed. Serve and enjoy.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 496Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 91mgSodium: 1428mgCarbohydrates: 28gFiber: 1gSugar: 3gProtein: 25g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram