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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.
Pin This 3 Quart Instant Pot Mac and Cheese Recipe
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Instant Pot Mini Mac and Cheese
Ingredients
- 2 cups Water or Chicken Broth
- 2 Tbsp Butter
- ¼ tsp Salt
- Pinch of Pepper
- ¼ tsp Seasoned Salt
- 8 oz Small Elbow Macaroni (about 2 cups)
- 1 cup Sharp Cheddar Cheese, shredded
- ⅔ cup Heavy Cream (or milk or evaporated milk, though sauce will be a little thinner)
Optional (for added flavor)
- 2-3 dashes Hot Sauce (add to pot before cooking)
- ½ tsp Ground Mustard (add to pot before cooking)
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to make This Recipe and More
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This is a great recipe. It was delicious! I finished it off with panko bread crumbs and bits of butter and browned it under the broiler. This will definitely become a regular in my dinner rotation. Thanks for the recipe.
Sounds great! Thank you for your review!
I actually doubled the recipe in my mini and it worked perfectly. I added 50% more cheese and ~2 tsp of garlic powder. Easily the best mac I’ve ever made. WIN.
Thanks!
Awesome! I’m glad it worked for you!
Can I make these recipes in the six quart instant pot also without altering? I recently purchased the six quart duo and sometimes don’t need a bigger quantity.
Yes you can, as you’ll use 2 cups of liquid.
Hello,
Just made this and it turned out great.
Very good flavor…opted for the mild cheddar.
Thank you for sharing you recipies.
Getting small pot today , can’t wait to use it!
Woo hoo! Exciting!
My wife had to work late so I am trying this recipe. I figure to get up some spam to go with it. I did like the idea of adding a bit of broccoli, or bacon, or even lobster to make it fancy, but tonight it’s pretty much as written. I did make a few mods: I added both mustard and hot sauce. We like deep flavors. I used a bit more than 2cups pasta (cavatappi) because that’s what was left in the cupboard. Along with the cheddar, I added about a quarter-cup of mozzarella shreds, (again, that’s what was left in the fridge.). And to add a touch of earth tone, I used half plain you very and half milk. I think it’s pretty darn good. I hope she likes it too!
Sounds good, hope she likes it!
So glad I came across this recipe! I’ve had a 3qt IP for a few months, but haven’t done much with it aside from spaghetti and some soups. I made my first batch using the sharp cheese and evaporated milk, but found it was somehow bitter tasting. Just made this in using mild cheddar and skim milk, and it’s pretty much perfect! I think I could add more flavor somehow, but not too sure of what I need just yet. The hot sauce and mustard seem intriguing, but I’m a bit weird and just cant picture how that will taste 🙁 But definitely putting this recipe into my files for later! Came together easy for this disabled chef!
Hi Rebecca! Sharp cheese can be a little strong for some folks. A medium cheddar has a nice flavor. I often use half Monterey Jack as it’s very creamy. You can even throw in some cream cheese, if you are feeling indulgent! I sometimes like to add some seasoned salt, like Johnny’s, and that takes the flavor up a notch, as does a few drops of hot sauce. The dry mustard adds a sort of tart brightness, but if you are unsure, maybe only use half the amount the first time. I’m glad you like this recipe, and can play with it and make it your own! Thank you for your review!
Do you think I could safely double the recipe and it will still fit in the 3 QT? or at a minimum do 1.5x?
Hi Debra, I would first try 1.5x and see how full it gets. Be sure to do a controlled quick release so you don’t have cheese sauce spray out with the steam!
I’m a newbie to the IP world and this was my first dish. OMG!!! this was sooo good!! I love mac and cheese and have always wanted to make homemade, but always seemed to be so much work. I did what you said about the timing so cooked mine for 5min. Came out perfect! I love heat so I added diced pickled jalapenos and jalapeno garlic, Thank you!!!
Hi Lynnley, I’m so glad you liked this mac and cheese recipe! It’s such a great go to meal. Enjoy your IP, and thank you for your review!
Thanks for this recipe! I made it using what I had on hand–egg noodles and half-and-half instead of the elbow noodles and heavy cream. I measured everything on a scale, so the proportions of water to pasta worked out great. My pasta didn’t cook in four minutes, so I reset the pressure cooker for zero minutes with a QPR and they were perfectly cooked. I added about an eighth of a cup of water after everything was mixed together for a slightly thinner sauce. For a quick meal, this was great!
Hi Lynda, I’m so glad you liked it! My rule of thumb for cooking pasta is half the time that the package directions calls for. That usually works. I’m glad the zero minutes worked for you to get it done. I like to cook my broccoli that way! I appreciate you taking the time to leave a review, and enjoyed reading how you made this recipe! And food scales rock!