Simple, practical, and full of everyday flavour, Instant Pot Mac and Cheese is a vegetarian American main course made with uncooked elbow macaroni, vegetable broth (or water), and butter in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 8
  • Category: Main Course
  • Cuisine: American

Ingredients

  • 16 ounces uncooked elbow macaroni ((about 4 cups))
  • 4 cups vegetable broth (or water) (or water)
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard powder ((optional))
  • 1/2 teaspoon black pepper powder
  • salt (to taste)
  • 2 cups shredded cheddar cheese ((sharp or milk))
  • 1 cup shredded mozzarella cheese
  • 1 cup whole milk ((can also use heavy cream or evaporated milk))

Method

Instant Pot Method:

  1. Add pasta to the instant pot. Add water/broth, butter, salt stir well to combine. Close instant pot lid and turn valve to SEALING position. Set on MANUAL/PRESSURE COOK (High Pressure) for 4 minutes (or half the time on the macaroni cooking directions).
  2. When time is up, do a QUICK RELEASE. Add the milk, cheese, garlic powder, salt, and pepper stir constantly until cheese is melted and everything is combined.
  3. Serve creamy instant pot pressure cooker mac and cheese immediately. ***If mac and cheese hasn't thickened completely, turn the pot to saute mode and cook for a few minutes while stirring. This should thicken up any remaining liquid OR if you want it to be more creamy add more milk or cream.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.