Instant Pot Mac and Cheese for the 3 qt! In the continuing “Mini Series” for the 3 quart Mini electric pressure cooker, I’m sharing this creamy and delicious Instant Pot Mini – Mac and Cheese.
Instant Pot Mini Mac and Cheese
It’s a side dish. It’s a main dish. It’s a midnight snack or an after school snack. It’s comfort food. It’s Instant Pot 3 qt Mac and Cheese! A simple recipe that makes a modest 3 1/2 cups of creamy-cheesy goodness.
Since I’m not a fan of reheated mac and cheese, this recipe for 3 qt Instant Pot Mac and Cheese is perfect! Paul and I can each have a nice sized portion, and there really aren’t any leftovers to worry about. That works well for us!
This recipe works well doubled in the larger 6 qt and 8 qt electric pressure cookers, in case you need more servings. Same cook time. Enjoy!
Cooking pasta in the pressure cooker is easy, has a quick cook time, and there is no water to drain when it is finished cooking!
How do I know how long to cook pasta for in the Instant Pot?
When you cook pasta in the Instant Pot®, the time to cook it is usually half the time the package instructions say. So if it says 10 minutes, you will pressure cook it for 5 minutes with a Quick Release of the pressure.
How do I know how much water to use when cooking pasta in the Instant Pot?
I like to use 8 oz of water per 4 oz of pasta. I think it’s important to weigh your pasta, that way you will get the best results as pasta shapes vary widely.
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Instant Pot Mini Mac and Cheese is a creamy delicious mac and cheese made in your 3 quart Mini electric pressure cooker. Makes 3.5 cups.
- 2 cups Water or Chicken Broth
- 2 Tbsp Butter
- 1/4 tsp Salt
- Pinch of Pepper
- 1/4 tsp Seasoned Salt
- 8 oz Small Elbow Macaroni (about 2 cups)
- 1 cup Sharp Cheddar Cheese, shredded
- 2/3 cup Heavy Cream (or milk or evaporated milk, though sauce will be a little thinner)
- 2-3 dashes Hot Sauce (add to pot before cooking)
- 1/2 tsp Ground Mustard (add to pot before cooking)
Turn on the Sauté function and pour the water/broth into the inner liner of the Mini.
Add the butter, salt, pepper, and seasoned salt (and any optional ingredients). Stir and bring to a simmer
Stir in macaroni and close the lid. Set the steam release knob to Sealing.
Cancel the Sauté function.
Press the Pressure Cook button and then the + or - to choose 4 minutes (check the package directions of the type of pasta you are using and use half the time it calls for).
When cook cycle ends, do a controlled Quick Release of the pressure. Go a little slow at first, in small bursts, to make sure only steam comes out. Make sure no sauce is going to spew out with the steam, then open it all the way.
When the pin in the lid drops, open it up and stir the pasta.
Some pastas don't absorb as much liquid as others, so if it looks like there is too much liquid, take some out and reserve it.
Add the cheese and stir well, letting it melt.
Stir in the heavy cream/milk. Taste and adjust salt, if needed.
Let it sit and cool for a few minutes, and it will thicken up. If it looks too thick, stir back in some of the reserved cooking liquid, or a little more cream/milk.
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