Go Back
+ servings
Perfectly creamy instant pot Mac and cheese
Print Recipe
5 from 9 votes

Instant Pot Mac and Cheese

Creamy and delicious Instant Pot Organic Mac and Cheese, using Horizon Organic ingredients. A simple and easy pasta dish, perfect for back to school lunches, easy midweek dinners, and more.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Dish
Cuisine: American
Keyword: instant pot mac and cheese, mac and cheese recipe
Servings: 4 people
Calories: 1015kcal
Author: Rachael

Ingredients

  • 16 ounces Uncooked elbow macaroni
  • 4 cups Chicken Broth
  • 2 Tbs Butter
  • 1 Tbs Dijon Mustard
  • 1 tsp Garlic Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 2 Cups Shredded Cheddar Cheese
  • 1 Cup Mexican blend Cheese
  • 1/2 Cup Shredded Parmesan Cheese
  • 1 Cup Whole Milk

Instructions

  • Add the uncooked macaroni, chicken broth, butter, dijon mustard, garlic powder, paprika, black pepper, and salt to the Instant Pot.
  • Place the lid on the pot, and lock into place.
  • Set the valve to sealing.
  • Cook on "Manual" or "Pressure Cook" on high pressure for 5 minutes.
  • Quick release the pressure in the Instant Pot after the 5 minutes are up.
  • Stir your macaroni, and stir in milk and cheeses.
  • Stir until smooth and adjust liquid as needed.
  • Taste, season, and enjoy!

Nutrition

Calories: 1015kcal | Carbohydrates: 91g | Protein: 50g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 145mg | Sodium: 2240mg | Potassium: 647mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1470IU | Vitamin C: 16.4mg | Calcium: 1052mg | Iron: 2.9mg