Instant Pot Mac and Cheese

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Course Main Course
Cuisine American
Keyword instant pot mac and cheese
Prep Time 5 minutes
Cook Time 4 minutes
time to come to pressure 10 minutes
Total Time 9 minutes
Servings 8 servings


  • 16 ounces pasta
  • 4 cups water or broth
  • 1/2 tsp salt
  • 1 TBS dijon mustard
  • 1/2 tsp paprika
  • 2 TBS butter
  • 1 cup whole milk (can use half and half, heavy cream, or evaporated milk)
  • 4 ounces sharp or extra sharp cheddar cheese, freshly grated
  • 4 ounces monterey cheese, freshly grated
  • 2 ounces parmesan cheese, freshly grated
  • black pepper to taste


  1. Add pasta to instant pot. Add water/broth, salt, and mustard; stir to combine. Close instant pot lid and place pressure valve in sealed position. Set on manual/high for 4 minutes.

  2. Once the time is up, release the pressure immediately by flipping the valve and releasing the steam. Remove the top, then add milk, cheese, paprika, and butter; stir constantly until cheese is melted and everything is combined*. Add black pepper to taste. Serve immediately.

Recipe Notes

*If mac and cheese hasn't thickened completely, turn pot to saute mode and cook for a few minutes while stirring. This should thicken up any remaining liquid.