Instant Pot Mac and Cheese
This simple dump-and-cook recipe delivers tender pasta coated in a velvety cheese sauce in under 20 minutes. It's completely hands-off, kid-approved, and just as easy as boxed, only so much better.
Servings: 8
Ingredients
- 4 cups low-sodium chicken stock or vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 16 ounces elbow noodles whole wheat or regular (~4 cups)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Swiss cheese
- ¼ cup grated Parmesan cheese
- ¼ cup milk + more if needed to thin
- ¼ cup sour cream optional
Instructions
- Add 4 cups low-sodium chicken stock to the inner pot. Stir in 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika. Add 16 ounces elbow noodles and gently push the noodles into the broth so that they are in an even layer and fully submerged.
- Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set to cook on high pressure for 3 minutes by hitting manual or pressure cook and use the +/- buttons to adjust the time.
- When the cooking time has finished, let the pressure release naturally for EXACTLY 5 minutes. Then do a quick release of pressure by using a pot holder or long spoon to move the venting knob from the sealed to the venting position. Stand away from the steam, so as to not get burned.
- Add in ¼ cup milk and stir well. Add the cheese, one handful at a time, stirring to melt in between each addition. Once the cheese is added, add in ¼ cup sour cream and stir well. If needed, add an additional tablespoon of milk more at a time to loosen up macaroni and cheese if needed.
- Taste and add in additional salt or pepper if needed and then serve.
Video
Notes
Important Note on the Cheese: 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.
Sour Cream: Optional, but adds a nice tang to the overall dish balancing out the richness from the cheese. If you don't opt to add it, you may need a bit more milk to thin. And be sure to use full-fat or reduced-fat sour cream, not fat-free, as it leaves an off-putting aftertaste and has a less than desirable texture.
Milk: Use any fat percentage of milk you like. Whole milk will result in the creamiest macaroni and cheese but even skim milk works.
Size of Instant Pot: This recipe works as written in a 6 and 8-quart Instant Pot, and needs to be cut in half for a 3-quart Instant Pot. You can also double this recipe successfully in an 8-quart Instant Pot. The cooking times remain the same.
Storing/Reheating: Store leftovers in an airtight container in the fridge in for up to 3 days. I don't recommend freezing. To reheat, place a serving in 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.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Calories: 385kcal | Carbohydrates: 45g | Protein: 22g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 596mg | Potassium: 294mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Calcium: 406mg | Iron: 1.3mg
