Instant Pot Macaroni and Cheese
A quick and creamy macaroni and cheese made in the Instant Pot, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Use standard elbow macaroni for best results.
- 2 cups water Water must cover the macaroni for even cooking.
- 1 teaspoon salt Adjust according to taste.
- 1 tablespoon butter Adds creaminess.
- 1 cup milk Adjust for preferred creaminess.
- 2 cups shredded cheddar cheese Freshly shredded cheese preferred.
Instructions
Preparation
- Gather all the ingredients and the Instant Pot.
- Add 2 cups of elbow macaroni into the pot, followed by 2 cups of water and 1 teaspoon of salt.
- Close the lid securely and ensure the pressure valve is set to the sealing position.
Cooking
- Set the Instant Pot to cook on high pressure for 4 minutes.
- Once cooking is complete, perform a quick-release of the pressure.
- Carefully turn the steam release handle to venting to release steam and open the lid.
Finishing
- Stir in 1 tablespoon of butter, 1 cup of milk, and the 2 cups of shredded cheddar cheese until well combined.
- Adjust the creaminess by adding more milk if desired.
- Serve hot and garnish with extra cheese or green onions if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 5 days. Freeze for up to 2 months. Reheat with a splash of milk for best texture.