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Photo of finished Mac and Cheese inside of an Instant Pot.

Instant Pot Macaroni and Cheese

Instant Pot Mac And Cheese is a quick and easy, creamy and cheesy macaroni and cheese that can be on the table in about 15 minutes! It's perfect when you want everyone's favorite comfort food fast!
Course Side Dishes
Cuisine American
Keyword Instant Pot Mac and Cheese, Instant Pot Macaroni And Cheese
Prep Time 5 minutes
Cook Time 5 minutes
Pressurization 5 minutes
Total Time 15 minutes
Servings 8
Calories 451kcal


Add BEFORE Pressure Cooking

Add AFTER Pressure Cooking

  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded white cheddar
  • 1/2 cup shredded parmesan cheese
  • 1 cup heavy cream


  • Add Pasta and Liquid. Add 16-ounces of elbow macaroni or other recommended pasta in the Instant Pot inner liner and add 4 cups or 32-ounces of water or chicken broth.
  • Add Butter and Seasonings. Add 2 Tablespoons butter, 1 teaspoon hot sauce, 1/2 teaspoon each of garlic powder and onion powder, 1/4 teaspoon paprika, 1/2 teaspoon dry mustard, and salt and pepper to taste. (I use 1/2 teaspoon of each salt and pepper.)
  • Pressure Cook The Pasta. Place the lid on the Instant Pot and turn to close and lock, and move the pressure release valve to the sealing position. Press the pressure cook button, (or manual button) depending on your IP model, select HIGH PRESSURE for pressure level, and press + or - to adjust the pressure cook time to 5 MINUTES. 
  • Do A Quick Release. Immediately after the Instant Pot has finished the 5 minutes of pressure cooking, and shows "L" on the front, use a long-handled spoon to move the pressure release valve to the venting position on top of the Instant Pot. Wait for the pressure to release and for the pin to drop. Then carefully remove the lid.
  • Add the Dairy Ingredients.  Add 2 cups shredded sharp cheddar cheese, 1 cup shredded white cheddar cheese, and 1/2 cup shredded parmesan cheese and 1 cup of heavy cream into the pasta and stir until the cheese is melted and is thoroughly combined. The Instant Pot Macaroni and Cheese is ready to be served.


  1. I used a 6-quart Instant Pot IP-DUO to make this recipe. However, it will work in an 8-quart Instant Pot as well.
  2. If you don't have elbow macaroni, you can use cavatappi, small shell pasta, penne, or rotini.
  3. You can use water in this recipe. However, I like the flavor that the chicken broth adds, but I recommend using low-sodium chicken broth otherwise, it could make the recipe too salty.
  4. Seasonings. You can adjust the seasonings up or down to your taste.
  5. Hot Sauce. It did not make the macaroni and cheese hot but it gives it more depth of flavor.
  6. Do a quick release immediately after the 5 minutes of pressure cooking are up, otherwise, your pasta may overcook. 
  7. Add the cheese and heavy cream after pressure cooking for the best texture and creaminess.
  8. If you don't have heavy cream, you can use milk.


Calories: 451kcal | Carbohydrates: 45g | Protein: 23g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 439mg | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 396mg | Iron: 1mg