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Close-up of Instant Pot Mac and Cheese garnished with Parsley
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5 from 1 vote

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese couldn't be easier to make and is so creamy!
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Main
Cuisine: American
Servings: 6
Calories: 601kcal


  • 16 ounces elbow macaroni
  • 4 cups chicken broth or vegetable broth
  • 2 Tbsp butter
  • 1 1/2 tsp dijon mustard or regular mustard
  • 1 tsp hot sauce optional
  • 1/2 tsp salt
  • 1/2 tsp onion powder optional
  • 1/2 tsp garlic powder optional
  • 1/2 tsp ground black pepper
  • 3 cups grated Cheddar Cheese
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup milk


  • In the inner pot of an Instant Pot, combine macaroni, chicken broth, butter, mustard, hot sauce, and spices.
  • Put the lid on the pot and set the valve to the sealing position. Set to pressure cook on high for 5 minutes.
  • After the time is up do a quick release. Have a towel ready because there might be some liquid spraying. If there is extra liquid, put the lid back on and let sit for 2 minutes.
  • Add 1/4 cup of milk, then stir in handfuls of cheese at a time and stir until smooth and melted. Add more milk if needed. Adjust seasoning to taste and serve immediately.


Calories: 601kcal | Carbohydrates: 60g | Protein: 29g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 1328mg | Potassium: 387mg | Fiber: 2g | Sugar: 3g | Vitamin A: 789IU | Vitamin C: 12mg | Calcium: 548mg | Iron: 2mg