Instant Pot Mac and Cheese
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5 from 1 vote

Instant Pot Mac and Cheese

We all love the convenience of one pot macaroni and cheese, and this may just become your new family favorite recipe.
Course Main Course
Cuisine American
Keyword instant pot
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8
Calories 428kcal
Author Olga

Ingredients

  • 16 oz. Elbow Macaroni Noodles (uncooked)
  • 4 cups Chicken Broth
  • 2 tbsp Butter
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 cups Cheddar Cheese (shredded)
  • 1 cup Mozzarella Cheese (shredded)
  • 1/2 cup Parmesan Cheese (shredded)
  • 1 cup Milk

Instructions

  • Add dry macaroni noodles, broth, butter, onion powder, garlic powder, salt, and pepper to the instant pot.
  • Set Pressure Cook to High Pressure, and timer for 6 minutes.
  • Do a quick release once completed.
  • Stir in the Cheddar, Mozzarella and Parmesan cheeses. Add the milk slowly until blended.

Nutrition

Calories: 428kcal | Carbohydrates: 44g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1008mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11.3% | Vitamin C: 10% | Calcium: 39% | Iron: 7%