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How to Make Instant Pot Mac and Cheese

This is by far the only way I will ever make Mac-n-cheese again!  Instant Pot Mac and Cheese is easy, delicious and tastes better than any box you will encounter!  Step by Step instructions on How to Make Instant Pot Mac and Cheese is quick and makes a good amount to feed hungry people!

Instant Pot Macaroni & Cheese Recipe. Easy, delicious and better than a box!
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I hear over and over again that someone bought an electronic pressure cooker but then it sat in the box on their counter for weeks, even months at a time because they felt intimated by it.  To help ease the intimidation, I posted my Tips & Tricks for an Instant Pot Beginner.  Pretty much explaining some key terms and looking at what it can do for you!

Click here for more Instant Pot How-tos, recipes, accessory tips and more

If you don’t have an Instant Pot you can can get one here and you can check out the differences in the models here.

Creamy Instant Pot Mac & Cheese Recipe

Instant Pot Mac and Cheese

So now that you are not quite BFF’s with your pot but you are ready to share them a seat on the bus next to you…let’s get started with a recipe.  This Delicious Instant Pot Mac and Cheese is the perfect start!  It’s creamy, flavorful and so much better than any box I have had before!  It’s the perfect recipe to get more acquainted with your Instant Pot.


Instant Pot Mac and Cheese

How to Make Instant Pot Mac and Cheese Recipe


Start out with an empty pot and add in 1 lb (a whole box) of your favorite dry pasta noodles.  I love the cavatappi because they are easy for my small people to eat.

How to Make Mac & Cheese in an Instant Pot

Then you will add 4 cups of broth.  I used chicken broth.  You can also use stock.  Since we are not draining it, the extra flavor of the broth/stock is amazing!


How to Make Macaroni and cheese in an instant pot

Add 2 tablespoons of butter and 1/2 teaspoon of salt.

How to make mac n cheese in an instant pot

Pop on your lid. Make sure the knob on top is to “sealing”.  Press the “Manual” button and then use the “+ or -” buttons to get to 4 (for 4 minutes).  The IP will wait a few seconds to know you are finished pressing buttons and the display will read “On” as it beeps several times.

How to make Instant Pot Mac & cheese

Once the IP reaches pressure it will start counting down from 4 to 0.  It will beep again a series of times to let you know that it’s done!  You will now use a spoon to flip the knob from sealing to “venting”.

Note:  If you happen to let it natural pressure release that’s totally OK.  I have made this several times and once I let it NPR all the way to no pressure and it was just as great as when I quick released it.  So this recipe is kind of foolproof!

Remove your lid and give it a stir.  Add 1 more tablespoon of butter along with 12 ounces heavy cream and one of the three cups of your cheese.  You will want to add the cheese 1 cup at a time mixing well in between additions.

How to make Instant Pot Macaroni & Cheese

Once that is mixed well, add another cup, mix again and then your last cup and mix until creamy.

How to make instant pot mac and cheese

Instant Pot Mac & Cheese Recipe - Instant Pot Recipe for Beginners

Now you can add any toppings you like.  My kids like bacon.  Big surprise, I know!

The Best Instant Pot Mac & Cheese Recipe

Instant Pot Mac and Cheese

There you have it!  You did it!  You made delicious Mac & Cheese in the Instant Pot!  That wasn’t too bad, right?  Now, what can we make next?

Instant Pot Mac-and-Cheese Recipe

Instant Pot Mac and Cheese
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4.1 from 11 votes

Instant Pot Mac and Cheese

Creamy, Cheesy Mac & Cheese made in the Instant Pot is not only EASY but will be your new favorite!
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Main Dish, Side Dish
Cuisine: American Classics
Servings: 10 Servings


  • 1 lb pasta noodles
  • 3 tbsp butter
  • 4 cups low sodium chicken broth
  • 1/2 tsp salt
  • 1 cup Monterey Jack Cheese shredded
  • 2 cups Sharp Cheddar Cheese shredded
  • 12 ounces Heavy Cream


  • Add 1 lb (whole box) of dry pasta, broth and 2 tablespoons butter to instant pot pan. Stir to make sure pasta is not stuck together or to the bottom of the pan.
  • Place lid on Instant Pot, Cook on Manual for 4 minutes. Carefully Quick Release Pressure.
  • To cooked noodles, add remaining butter, 1 cup of cheese, and heavy cream and mix until cheese is fully melted.
  • Add cheese 1 cup at a time stirring well in between additions so that cheese fully melts and incorporates in pasta
  • Add any toppings you like and enjoy!

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How to Make Mac and Cheese in the Instant Pot - Instant Pot Beginner Recipes


  1. My first Instant Pot recipe and it was easy and delicious. Took the intimidation out of using the Instant Pot for the first time. Thank you!

  2. I love this recipe – my whole family does!! But, I have it pinned on Pinterest and now it’s telling me it’s blocked because the link redirects. Is there a way to fix that so it can be on Pinterest?

  3. Curious… I will be doing gluten free from now on to get away from wheat so I would like to find recipes like this that I might be able to use GF pasta in. Have you ever tried this recipe or know of anyone who tried it with GF pasta? Thanks!

    1. Hi Cindy! Great question! You do not need to alter the recipe in any way for the 8 quart. The only differences you may encounter is that it could take longer to reach pressure. Otherwise you are good to go!

  4. I’ve made this a few times and we LOVE it! Goes great with ribs!

    If I wanted to half the recipe, would I need to alter the cook time as well?

    1. Cook time would be the same Michelle! Instant Pot cook times are a bit backwards. Times depends on the size of the food, not the quantity! So noodle size stays the same so same time!! I am so glad you love this recipe!

  5. What kind of heavy cream is it? I used table cream which I was told is heavy cream and it came out soupy. Also should be metric friendly. I’m Canadian and conversions aren’t fun haha

    1. Hi Shawn! I totally agree on the metric thing to be honest…I am an engineer and shake my fist at all our Imperial measurements! I will work on adding a conversion option for sure! As for the table cream I was not sure what that was actually and did a bit of research and it appears table cream is a light cream with only 20% butterfat where heavy whipping cream contains 38-40% butterfat and heavy cream has 35% which could very well be why yours turned out soupy, there was just more liquid. The mac-n-cheese should thicken some upon standing but otherwise I would just use less table cream next time. Start out using half and then go from there! I hope it was still delicious even though it was more of a mac-n-cheese soup versus a side dish!

    1. Yes, you can Nichole!! I actually use skim in my “skinny” version (coming soon) start small like 1/4 cup at a time. Since it’s basically no butterfat it doesn’t take much milk at all to get to teh correct consistency!

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