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Instant pot mac and cheese, made in the instant pot mini. Fun recipe for a small batch of pressure cooker macaroni and cheese!
Why you’ll Love Instant Pot Macaroni and Cheese
- it’s all made in one pot
- it takes just 20 minutes to cook, start to finish!
- the macaroni noodles cook in broth, so if you’re out of milk, you can still make this mac and cheese!
This instant pot mac and cheese recipe makes about 2-3 big bowls of macaroni and cheese. For my family of 3, we use it as a side dish two nights in a row. (My toddler hardly eats more than 5 of 6 bites of anything). We occasionally enjoy it alone with a salad and a glass of white wine! Or, sometimes we pick up barbecue from our favorite place and use this as a side dish.
When I first bought my instant pot mini, I thought I would only use it in the winter for comforting soups and stews. I thought of it as a replacement for my slow cooker. But I was so wrong about that!
Since summer hit, I’m using my instant pot mini all the time! I love being able to make dinner without heating up the house.
This instant pot mac and cheese is probably my daughter’s favorite thing to come out of my instant pot (besides the instant pot chicken stock that I make weekly).
Here’s my collection of instant pot mini recipes. I also have to mention that this is the perfect portion of mac and cheese for a Thanksgiving for two side dish.
Macaroni and Cheese Instant Pot Ingredients
- Macaroni Noodles. Use your favorite noodles for mac and cheese, but be sure they’re not too big since we’re cooking in the instant pot. If the box says 8-9 minutes, they will cook in 5 minutes in the instant pot for this recipe.
- Broth. One unique thing about this recipe is that it relies on broth instead of milk for the melting the cheese. You can use vegetable broth, chicken broth or even beef broth! I like to use chicken bone broth to increase the protein for serving to the kids.
- Butter. One tablespoon of butter to help keep the noodles from sticking together while cooking.
- Garlic Powder. This is optional, but I really think garlic powder elevates the flavor of this dish. I also put garlic powder on my grilled cheese for the same reason.
- Cheddar Cheese. Four ounces of freshly grated medium cheddar cheese.
- Parmesan Cheese. A small amount of Parmesan cheese to balance the flavor.
- Sour Cream. To help the cheese melt, stir in 2 tablespoons of sour cream.
How to Make Instant Pot Macaroni and Cheese
I adapted the recipe from Epicurious, and it has a slightly strange method to it: the noodles are cooked in broth and butter at high pressure for 5 minutes, and then the rest is stirred in and allowed to melt slowly.
I happen to love this method, because as the pot comes to pressure, it gives me plenty of time to grate cheese and measure everything out. When the timer goes off, I do a forced pressure release, and dump everything in and walk away.
It’s basically a hands-off side dish that is so welcome this time of year.
What to serve with the Best Instant Pot Mac and Cheese
- For Kids: When I serve this to my kids, I put broccoli florets on the side or steamed carrot sticks.
- For Adults: As mentioned above, I make this for a girls night in all the time with a side salad and a glass of Chardonnay.
- As a Side Dish: This Mac and cheese is welcome at any holiday dinner as a side dish. Double it to serve more. I have also quadrupled the recipe (making it in two separate batches) and then added it to the mini instant pot to transport to a party.
Mac and Cheese Instant Pot Storage
This instant pot mac and cheese keeps as long as regular leftovers in the fridge in an airtight container: about 3 days. Reheat in the microwave with a splash of broth until melty and creamy again.
For those wondering, I haven’t tried to scale up this recipe for anything larger than my 3-quart Instant Pot Mini. Small-batch recipes are what I do on this site, but if you double the recipe succesfully, please let us all know; I’d love to hear about it in the comments section below! (You can also check the full-size recipe on Epicurious, from which I scaled this one down for help).
This is the instant pot mini that I use and love!
Instant Pot Mac and Cheese
Instant pot mini mac and cheese.
Ingredients
- 4 ounces (about 1 cup) macaroni noodles
- 1 cup vegetable broth
- 1 tablespoon unsalted butter
- 1/4 teaspoon garlic powder
- 4 ounces grated extra sharp cheddar
- 1 ounce (1/4 cup) grated Parmesan cheese
- 2 tablespoons sour cream
Instructions
- In the pot of a pressure cooker or an instant pot mini, add the macaroni noodles, broth, butter and garlic powder. Give it a stir, and then clamp on the lid. Set the valve to 'SEALING.'
- Press 'PRESSURE COOK' and toggle to 'HIGH' pressure. Set the timer for 5 minutes.
- While the instant pot comes up to pressure and cooks, have all remaining ingredients pre-measured and ready to go into the pot.
- When the timer goes off, do a forced pressure release (be careful--use a towel to cover so you don't accidentally burn yourself).
- When the sealing valve drops, open the instant pot. Add all remaining ingredients (cheddar, Parmesan and sour cream), stir and let rest for 5 minutes.
- After 5 minutes the cheese should have melted and the macaroni and cheese mixture should be smooth. If not, turn on the 'KEEP WARM' function and heat until everything melts together.
- Serve immediately. Leftovers need to be reheated with a splash of milk.
Notes
I made this in the instant pot mini, but you can double the recipe both in the mini, or double it and make it in the 6 quart model, too.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 480mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 11g
For anyone wondering, I’ve made this 2 TBSP of coconut cream and 1/2 tbsp of lemon juice (because I never have sour cream handy when I want it argh!) and it was just as delicious! Couldn’t taste the coconut said husb. 👍
I am always on the hunt for a good macaroni and cheese recipes. I use my 6 quart instant pot a lot and just purchased the small two quart and didn’t know what to do with it. When I first saw this recipe I thought it was way too simple to be good. Then I made it! The only thing I did differently was I added about a quarter cup of pepper jack. This could possibly be the best instant pot macaroni and cheese I’ve ever had. Husband loved it grandkids loved it. It was so quick and easy and the whole thing took about 10 minutes. I will be making this again and again. Thanks.
Thank you for the sweet review :)
Made this tonight. New IP owner so just learning. Used sharp white cheddar, white American and cream cheese with a little half and half to loosen it up a little. Garlic powder was a must. Could have used a minute or two more cook time for the noodles but live and learn. Will def make again as well as explore more of Christina’s recipes!
Some milk would be helpful to make it creamier. Cheddar is not a cheese that melts into a creamy sauce, even with sour cream. Also, salted butter is key (or add additional salt since this recipe doesn’t call for any at all!)
Have you actually made this recipe, Jessie? I make it at least twice a week, and it’s VERY creamy. The residual heat from the instant pot melts the cheese. The sour cream also melts completely due to the heat. If you’ve made it and it wasn’t creamy, I don’t think you followed the directions–leave the pot inside the instant pot and let the residual heat melt the cheese. Stir, stir, stir, and you’ll have the BEST mac and cheese. I make this recipe doubled all the time for company, and it’s always been super creamy.
I’ve been looking for a great homemade mac and cheese recipe for years and this one is amazing! Thanks for sharing it!
I love that I found a hone cook using the mini instant pot (3 qt);. Most recipes in YouTube land are for 6 or 8 qt cookers. I doubled the recipe and still fit nicely in the mini. I only had frozen grated cheddar, American cheese slices , parm and whole milk. But the cheese sauce felt gritty, instead of silky smooth. It still taste great but cheese texture was off. Any advices for a smoother cheese sauce?m
I’m glad to meet you :) It’s nice to meet another ‘small potter!’ I double this recipe all the time, but have noticed it’s a bit thicker when doubled, so I add an extra tablespoon of sour cream. Or, a splash of milk will help, too.
I’ve tried different homemade mac & cheese recipes & never liked them but this one I loved!! It was super easy. I can’t wait to experiment with different cheeses. Thanks so much!
Thank you for this recipe. I make this for my grandson and he says it’s the best. I used your recipe didn’t change a thing.
This recipe was such a success especially for this mama who has two boys and one is such a picky eater. I’ve tried so many homemade mac and cheese recipes using both the instant pot and stove top since I’m trying my best to not buy the box version. My oldest will not eat them. My youngest who is a mac and cheese lover also complained about them. I decided to give this recipe a try for the last time of making mac and cheese from scratch and this was such a success. To my surprise my oldest ate it all without complaining. In fact, he complimented on how good it was. My youngest said “ mommy this is the best mac and cheese, make this one from now on.” Also, I would like to mention I made this in my 8 qt instant pot since this is all I have and had no problems. Thank you Christina for this recipe. This is the first recipe I made of yours, and I look forward in trying more.
Love, love, love! So easy to make and so delicious. I use a spicy cheese for a little heat. Would eat it everyday if I could.
Wow how come it took me so long to find this site, and more importantly this Mac and cheese recipe!!!! I cook for one, bought my mini instant pot about 4 years ago, and it’s been the most expensive hard boiled egg cooker ever. This is the 1st recipe I’ve tried that I would make a second time (actually I see this easily become one of my weekly go to’s). Can’t wait to try some of your other recipes
I just wanted to update this review. A week ago I ended up freezing 1/2. Last night I had it for dinner, and it was just as good, maybe even better, than “fresh”. I defrosted it overnight in fridge, and about a tablespoon of milk and microwaved it 30 seconds at a time. Thanks again for this easy Peasy but excellent recipe
Aw thanks for letting us know this is freezer-friendly :)