Instant Pot Mac and Cheese

Instant pot mac and cheese is quick to throw together and is ready in just 15 minutes! We’ve also included 3 flavor variations for some fun twists on a classic family favorite comfort food!
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• 16 ounces elbow noodles (about 4 cups)
• 4 cups chicken broth
• 2 tablespoons mustard (stone ground mustard preferred)
• 1 teaspoon black pepper
• 3 cups shredded sharp cheddar cheese
• ½ cup heavy cream or half and half


1️⃣ Add pasta, chicken broth, mustard, and black pepper to the bowl of an electric pressure cooker/Instant Pot. Stir until mustard is dissolved in the broth.

2️⃣ Place lid on and make sure it is sealed and the pressure release valve is closed. Cook on manual setting “high pressure” for 5 minutes.

3️⃣ After 5 minutes, turn the pressure release valve to the venting position for a quick release. Allow the steam to release fully until lid can be easily removed.

4️⃣ Remove lid and add in the 3 cups of shredded cheese and 1/2 cup of either heavy cream or half and half. For a richer mac and cheese, use heavy cream.

5️⃣ Stir the cheeses, cream, and pasta until all the cheese has melted and it is creamy. If you feel that it is a little thicker than you would like, add in an extra 1/4 cup of cream.


✅Chipotle Mac and Cheese – Add 3 tablespoons of canned chipotle peppers in adobo sauce to a blender and blend until smooth. Add them into the mix before cooking. Increase the amount of chipotle peppers for more heat.

✅ Buffalo Mac and Cheese – Add in 1/2 cup of buffalo sauce and 1 teaspoon of garlic powder to the mixture before cooking.

✅ Green Chile Mac and Cheese -Add in a 16 ounce jar of green chile salsa to the mixture before cooking and omit the added milk at the end. Stir in pepper jack cheese instead of cheddar.


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