Instant Pot Mac & Cheese

To make a great instant pot mac and cheese recipe, you need a few key ingredients. First, you need elbow macaroni. It cooks well and holds cheese nicely. I recommend using 8 ounces for this dish.

Instant Pot Mac & Cheese

Indulge in the ultimate comfort food with this Instant Pot Mac & Cheese recipe that will warm your heart! Simple ingredients like elbow macaroni, flavorful broth, and a blend of sharp cheddar and mozzarella come together in no time for a creamy, cheesy delight. Perfect for busy weeknights or impressing guests, this dish is a must-try. Click through to explore the full recipe and transform your mealtime into a delicious experience!

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Ingredients

8 ounces elbow macaroni

4 cups vegetable broth

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1 tablespoon olive oil

1 cup sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

½ cup cream cheese, cubed

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: Crushed red pepper flakes (for a kick)

Instructions

Add Ingredients: Pour the vegetable broth into the Instant Pot. Add the elbow macaroni, garlic powder, onion powder, and Italian herbs. Stir to combine.

Pressure Cook: Seal the Instant Pot lid and set it to Manual or Pressure Cook on high for 4 minutes. Make sure the valve is set to sealing.

Release Pressure: Once the cooking time is up, carefully perform a quick release by turning the valve to venting. Be cautious of the steam.

Add Cheeses: Open the lid and stir the macaroni. Add the olive oil, sharp cheddar, mozzarella, and cream cheese. Mix well until the cheeses are melted and everything is creamy.

Season: Taste and add salt and pepper as desired. If you like some heat, sprinkle in some crushed red pepper flakes to taste.

Serve: Spoon the mac and cheese into bowls and garnish with fresh parsley.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4