Instant Pot Creamy Mac and Cheese
A creamy mac and cheese recipe made in an electric pressure cooker, quick, easy, and delicious.
Recipe type: Main Dish
Cuisine: American
Serves: 8 servings
  • 1 lb elbow pasta
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 cups whole milk
  • 2 cups grated cheese (you can add up to a cup more cheese if desired)
  • Add salt and pepper to taste and a dash of cayenne pepper.
  1. Place the pasta in the pot of the instant pot and cover it with water.
  2. Timing: Read the timing on the package of pasta, mine said 7-8 minutes. Cut the lowest number in half and reduce by 1 more. I timed my pasta for 3 minutes. (2 would be fine too) it takes time for the pressure cooker to come to temperature and in that time the pasta is softening/cooking. And you'll be cooking it a bit more when you add the milk and cheese.
  3. When the pressure cooker beeps, release the pressure by turning the valve to allow the air to vent out, be careful the steam is hot. I use tongs to hold the knob to allow pressure to release quickly.
  4. Next, add in the butter and flour and give it a stir.
  5. Next, add in the milk and cheese and stir until the cheese is all melted.
  6. Add salt and pepper to taste. I add at least 1/2 teaspoon salt and 1/4 teaspoon pepper and a dash of cayenne pepper.
Recipe by Created by Diane at