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Instant Pot Mac and Cheese

A super easy no drain homemade macaroni and cheese!
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, Side Dish, Snack
Cuisine: American
Keyword: Creamy, Instant Pot, Mac and Cheese, Macaroni and Cheese, No Drain
Servings: 6

Equipment

  • Instant Pot or other Pressure Cooker

Ingredients

  • 16 oz. Elbow Macaroni uncooked
  • 2 cups Chicken Broth
  • 2 cups Water
  • 2 Tablespoons Butter
  • 1 teaspoon Sriracha
  • 1/2 teaspoon Garlic Powder I sometimes use up to a full teaspoon
  • 1/2 teaspoon finely ground White Pepper
  • 1/2 teaspoon Kosher Salt
  • 2 cups shredded Cheddar I prefer sharp
  • 1 1/2 cups shredded Mexican 4 Cheese Blend
  • 1 1/2 cups Milk  about ½ cup more if needed
  • *** (up to ½ cup of cheese can be a mild Parmesan)

Instructions

  • Add the uncooked macaroni, chicken broth, water, butter, Sriracha, garlic powder, pepper, and salt to the Instant Pot. Stir to make sure no macaroni is stuck to the bottom of the liner.
    Uncooked Macaroni Mixture
  • Place the lid on the pot and set the valve to the sealed position.  Cook on manual pressure for 5 minutes. Do a quick release.
    Cooked Macaroni Mixture
  • Add the milk and stir. Next, add the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy.  Adjust seasoning to taste.
    Add cheese and milk.

Modifications

I put my butter, Sriracha, garlic powder pepper, and salt, together in a bowl earlier in the day. This leaves me less work all at the last minute right before dinner.
I measure out the milk and cheese while the pasta is cooking. This recipe goes quickly once the Instant Pot is finished.