Instant Pot,  Pasta

Instant Pot Mac and Cheese

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My son could eat mac and cheese every day. Any time you ask him what he would like for lunch or dinner, he will say mac and cheese. While I do not let him have it every day, it is at least a weekly meal in our house. Often, we are in a hurry, and he ends up eating it from a box or the freezer, but that doesn’t need to happen anymore. This Instant Pot Mac and Cheese is creamy and delicious, and start to finish takes about the same about of time as the boxed kind.

I honestly cannot believe how quick and easy it is. It only needs four minutes at pressure, and essentially is just dump-and-go. I used old cheddar for this recipe, however you could use any cheese (or combination of cheeses) that you wanted.

Cooking the Noodles

The first step is to put the vegetable stock, water, macaroni, butter, and spices into the Instant Pot.

Give everything a stir, put the lid on, and set to High Pressure for four minutes.

Making the Sauce

When the time is up, allow to naturally pressure release for a few minutes. I’ll be honest, I tried venting mine too soon, and ended up with buttery liquid shooting out the venting knob. Vent the remaining pressure and remove the lid.

Stir in the cream, milk, and cheese. It will look watery at first, but as you stir it will thicken and get creamier.


This Instant Pot mac and cheese is the ultimate easy comfort food.  The Little ate two bowls, and was still asking for more, so it get’s the kids seal of approval as well. The best part is I know exactly what’s in it, so no more mom guilt.



Instant Pot Mac and Cheese

This creamy, comforting mac and cheese is easy and quick in the Instant Pot.
Prep Time5 mins
Pressure Cook Time4 mins
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: Comfort Food, Easy, Instant Pot, Mac and Cheese, Quick
Servings: 4


  • Instant Pot


  • 2 1/2 cups uncooked macaroni noodles
  • 1 cup vegetable broth
  • 2 cups water
  • 3 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 2 cups old cheddar cheese grated


  • Combine the vegetable broth, water, butter, noodles and spices in the Instant Pot. Stir.
  • Put on the lid, turn the knob to Sealing, and set to High Pressure for four minutes.
  • When the time is up, naturally pressure release for a few minutes before venting. Remove lid.
  • Add cream, milk, and cheese. Mix until cheese is melted and sauce thickens.

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