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 ½ 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 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
- 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)
- 2-3 dashes Hot Sauce (add to pot before cooking)
- ½ tsp Ground Mustard (add to pot before cooking)
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Turn on the Sauté function and pour the water/broth into the inner liner of the Mini.
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Add the butter, salt, pepper, and seasoned salt (and any optional ingredients). Stir and bring to a simmer
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Stir in macaroni and close the lid. Set the steam release knob to Sealing.
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Cancel the Sauté function.
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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).
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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.
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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.
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Add the cheese and stir well, letting it melt.
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Stir in the heavy cream/milk. Taste and adjust salt, if needed.
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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.
Updated 1/17/18
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Rebecca McClaskey
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!
Sandy
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!
Debra
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?
Sandy
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!
Lynnley
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!!!
Sandy
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!
Lynda Sillner
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!
Sandy
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!
Paige
I am super excited to try this recipe, but my instant pot has mutiple warning stating that I should not cook noodles using the pressure setting. Should I be concerned about it?
Sandy
Hi Paige, the company has to warn you for liability and such. As long as you follow the recipe directions, it will be fine. Some foods produce a lot of foam under pressure: Beans, Pasta, Apples, etc. If you add some fat (butter or oil) while cooking, it helps knock it down. When you do the quick release of the steam, feather it open and closed until you are sure no sauce will come out with the steam. That is the biggest mess when that happens!
Mar Ann Burch
Sandy, can you please tell me where I can get assessories for the mini pot? Everywhere I look, sends me to the bigger pot assessories.
Thanks
Sandy
Amazon, Michael's, thrift store.
Irma
Made this as directed but bottom burned . Mini pit alerted me.. suggestions for next time?
Sandy
Hi Irma, I'm sorry you got that darn burn message. If you made the recipe as I wrote it, I don't really know what to tell you. Maybe try low pressure next time and it won't get as hot. I have heard that some pots are getting hotter than others. Also, make sure the cheese goes in after the pressure cooking. If it happens again, you may want to contact IP company. Thank you for letting me know.
Chris
I just made this as well and it burned. I followed the directions exactly
Sandy
Sorry that happened. Perhaps the pot did not seal properly and steam escaped, reducing the moisture level in the pot. Or, something may have been measured improperly. This is a foolproof recipe. Perhaps you can try again.