Best Instant Pot Mac And Cheese Recipes

INSTANT POT® MAC AND CHEESE WITH HAM AND PEAS

Steps:

• Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Set to high pressure according to manufacturer's instructions and cook for 4 minutes. Allow up to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps.
• Stir evaporated milk, milk, and butter into the pot. Add Cheddar cheese and Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.

INSTANT POT® MAC AND CHEESE

Steps:

• Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
• Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.

INSTANT POT MAC AND CHEESE

Steps:

• 1. Place the macaroni water salt and butter.
• 2. Set Instant Pot on 4 minutes manual.
• 3. Manual release pressure quick release.
• 4. Take lid off and set pot on saute and add whipping cream and stir.
• 5. Slowly add cheese as it melts and enjoy.

5-INGREDIENT INSTANT POT MAC AND CHEESE RECIPE

Steps:

• Combine the macaroni, 4 cups water and 1 tablespoon salt in an Instant Pot® (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and switch to low saute setting. Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot. Cook's Note Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.

GARLIC & PARMESAN INSTANT POT MAC AND CHEESE

Steps:

• Add the macaroni, water, minced garlic, garlic powder, cayenne and butter to the instant pot. Stir to combine.
• Place the lid on the Instant Pot and make sure the valve is sealed.
• Set to manual (or high pressure) for 4 minutes. When the cooking timer goes off, do a quick pressure release.
• Remove the lid and stir to combine. If you see excess water have no fear...it will continue to be soaked up and evaporate.
• Immediately add the evaporated milk and cheeses and stir to combine and melt the cheese. Continue to stir until all the cheese is melted and distributed.
• Garnish with black pepper (if desired) and serve immediately.

INSTANT POT MAC AND CHEESE

Steps:

• Combine the elbow macaroni, chicken broth, salt, onion powder, garlic powder, and black pepper in the instant pot. Lock the lid into place and cook on manual for 4 minutes. Quick release the steam.
• Gently stir in the heavy cream and shredded sharp cheddar, white cheddar, and Parmesan cheese about 1/2 cup at a time so the cheese melts.
• Continue to gently stir until all the cheese is melted. For best results serve promptly.
• NOTES In a pinch you could substitute water but the chicken broth really contributes to the overall flavor. Things move fast with this so stay focused. Grate the cheese while the elbows are cooking and have it ready to go. Season with more salt and pepper to taste. Or add a little seasoned salt, Cajun seasoning, or hot sauce. This mac and cheese is best served fairly promptly. You can keep it in the instant pot on warm but remember sooner rather than later. Feel free to change the cheese up. Any cheese that melts well and it is not too stretchy like mozzarella. Mozzarella is good in some baked mac and cheese but not so much in an instant pot. Please see below for more cheese options.