Instant Pot Mac and Cheese

Ready in less than 30 minutes, this simple recipe for Instant Pot Macaroni and Cheese is super creamy and irresistibly cheesy and is sure to become a family favorite.

Inspired by my recipe for One-Pot Mac and Cheese, this Instant Pot Mac and Cheese recipe has quickly become a staple at our house. And after one bite, I am willing to bet Instant Pot Macaroni and Cheese will be a new favorite at your house!

Notes on Ingredients

• Noodles: This recipe calls for 16 ounces of dried elbow macaroni noodles, which is about 4 cups of noodles. You can use whole wheat or regular elbow noodles without changing anything to the recipe. I don't recommend using gluten-free noodles unless using the Barilla brand. That is the only gluten-free brand I have used with success, as others release too much starch as they cook.
• Cheese: For the cheese, use a combination of cheddar, Swiss, and Parmesan for the best flavor. It is best to freshly grate cheese from a block of cheese rather than using bagged cheese. Bagged cheese is coated in an anticaking agent, that can make the mac and cheese taste gritty as the cheese won't melt as smoothly.
• Broth: I recommend using broth over water to flavor the noodles as they cook. You can opt to use store-bought, homemade chicken stock, Instant Pot chicken stock, or vegetable broth, but I suggest using low-sodium broth to control the level of sodium in the macaroni and cheese.
• Seasonings: Salt, garlic powder, onion powder, and paprika work to add incredible flavor to the elbow noodles as they pressure cook, in turn adding incredible flavor to the mac and cheese.
• Milk: While whole milk will make the macaroni and cheese much creamier, any fat percentage of milk can be used.
• Sour Cream: The sour cream makes this mac and cheese super creamy and helps to balance the rich, sharp cheeses. Use low-fat or full-fat, not fat-free sour cream for the creamiest results.

How To Make Instant Pot Mac and Cheese

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Step One: Combine Ingredients. Add the broth, seasonings, and noodles to the pressure cooker. Gently tap down to spread out the noodles in an even layer, ensuring they are submerged in the liquid. This will ensure that the noodles cook evenly and don't dry out while pressure cooking.

Step Two: Pressure Cook. I have experimented countless times with cooking pasta in the instant pot and have achieved the perfect timing that results in pasta that is fully cooked but not mushy. The key is to cook for half the cooking time the box of pasta suggests followed by EXACTLY 5 minutes of natural pressure release. This will result in perfectly cooked pasta every time!

Step Three: Grate Cheese. While the noodles are pressure cooking, use that time to grate the cheese in a food processor fitted with a grating blade or on a handheld box grater. Don't be tempted to use bagged cheese, as it will not melt as smoothly.

Step Four: Add Cheese and Milk. Once the noodles are pressure cooked, stir in the cheese a handful at a time, stirring to melt the cheese. Add the milk and sour cream and stir into the pasta until creamy and smooth. If needed, add additional milk to thin the cheese sauce to achieve the desired consistency.

Serving Suggestions

Instant Pot Mac and Cheese is so easy to make that it is a go-to recipe for a quick kid-friendly lunch. Yet Instant Pot Macaroni and Cheese is so creamy and irresistibly good that it also makes a fabulous addition to your holiday meal alongside Instant Pot Ham or Pineapple Glazed Ham, Air Fryer Asparagus, and Strawberry Spinach Salad.

Storage Directions

Instant Pot Macaroni and Cheese is best when served immediately. However, with a few tips, you can enjoy the same creamy results with leftovers.

• Refrigerate: Store cooled leftover mac and cheese in the refrigerator in an airtight container for up to 3 days.
• Reheat: Place the leftovers into a heat-safe bowl and microwave in 1-minute intervals until warmed through, adding 1-2 tablespoons broth or milk if needed to add moisture to the pasta. I also like to add in a tablespoon or so more sour cream after reheating, which will help give the pasta new life and make it taste as though it was just made.

More Easy Kid-Friendly Instant Pot Recipes

• Instant Pot Chicken Tacos
• Instant Pot Hamburger Helper
• Instant Pot Meatloaf and Mashed Potatoes
• Instant Pot Chicken and Rice
• Instant Pot French Dip Sandwiches
• Instant Pot Taco Pasta

If you tried this recipe for Instant Pot Mac and Cheese, I would appreciate it greatly if you took the time to leave a comment and rating below.