Instant Pot Mac and Cheese Recipe

Close view of cheesy strands as a fork scoops up a bite of instant pot mac and cheese from a white bowl.

Instant Pot Mac and Cheese Recipe

This Instant Pot mac and cheese is rich, gooey, and creamy. All the flavor of cheesy mac and not the slightest bit of effort.

5 from 1 vote

Print Pin

Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 542kcal

Author: Cassie Johnston

Ingredients

16 oz uncooked whole-wheat elbow noodles see Notes for gluten-free options
4 cups low-sodium chicken stock or bone broth
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
2 tablespoons unsalted butter
3 ½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup full fat coconut milk

Instructions

Add 16 oz uncooked whole-wheat elbow noodles, 4 cups low-sodium chicken stock or bone broth, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon salt to the Instant Pot. Stir, then place the lid on the pot and set the venting knob to “sealing.” Pressure cook on high for 7 minutes.
Quick-release the pressure by turning the venting knob to “venting.” When the pin drops and all pressure is released, open the lid and add 2 tablespoons unsalted butter. Stir until melted.
Add about half the cheese and 1/2 cup of coconut milk, stirring continuously until melted. Add the other half of the cheese and another 1/2 cup coconut milk and stir continuously until well combined. Serve!

Notes

If using gluten-free elbow noodles: Pressure cook on high for 1 minute, then natural release for 1 minute. After 1 minute of natural release, release the pressure and continue with the recipe.

If using chickpea elbow noodles: Pressure cook on high for 2 minutes, then natural release for 2 minutes. After the 2 minutes of natural release, release the pressure and continue with the recipe.

Nutrition

Loved this recipe?