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Instant Pot Mac and Cheese

Instant Pot Mini Mac and Cheese

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.

Course Dinner, pasta
Cuisine American
Keyword 3 quart pressure cooker mac and cheese recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 3 cups
Calories 497 kcal
Author Sandy Clifton


  • 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)

Optional (for added flavor)

  • 2-3 dashes Hot Sauce (add to pot before cooking)
  • 1/2 tsp Ground Mustard (add to pot before cooking)


  1. Turn on the Sauté function and pour the water/broth into the inner liner of the Mini.

  2. Add the butter, salt, pepper, and seasoned salt (and any optional ingredients). Stir and bring to a simmer

  3. Stir in macaroni and close the lid. Set the steam release knob to Sealing.

  4. Cancel the Sauté function.

  5. 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).

  6. 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.

  7. 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.

  8. Add the cheese and stir well, letting it melt.

  9. Stir in the heavy cream/milk. Taste and adjust salt, if needed.

  10. 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.

Recipe Notes

Updated 1/17/18