This Instant Pot mac and cheese recipe is cozy and cheesy: the ultimate comfort food! It’s fast and easy to whip up in a pressure cooker. Stovetop variation below.*
- 1 pound short pasta (shells, macaroni, penne, etc)*
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 8 ounces (2 cups) sharp cheddar cheese (not aged), grated
- 8 ounces (2 cups) Monterey Jack cheese, grated
- 1 to 1 1/2 cups 2% milk
- 1/2 cup seasoned Italian breadcrumbs (or plain breadcrumbs, optional)
- Place the dry pasta in the Instant Pot and stir in 4 cups water and the kosher salt, onion powder and garlic powder. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Cook on High Pressure for 4 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. There will be water remaining, which is what is intended.
- Slow cook and make the sauce: Switch to the “slow cook” setting on the Instant Pot. Stir the pasta, then stir in the grated cheese. Add the milk and continue to stir for a minute or two until the cheese melts to form a creamy sauce, adding more milk if necessary. Serve warm, topped with breadcrumbs.
*Stovetop variation: Cook the pasta to al dente in boiling water. Drain and return to the pot. Stir in the remaining ingredients and heat on low heat until the cheese melts and forms a creamy sauce.
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Mac and Cheese, Instant Pot mac and cheese recipe, mac and cheese Instant Pot