The creamiest, cheesiest Instant Pot Creamy Macaroni and Cheese you will ever have – and it’s all made in less than 10 minutes!
*Soulfully Made is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This post may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!
This Instant Pot Creamy Macaroni and Cheese is pasta noodle greatness all nestled in velvety (not to be confused with Velveeta) cheese to create comfort food at its finest.
Now don’t get me wrong I love a good baked mac n cheese. In fact, that is probably my family’s favorite, especially at the holidays. But I love making a creamy version on the stove top and now in the Instant Pot (pressure cooker). It’s so fast and easy. It takes no time to put together. I am saying this one takes 10 minutes, because it take just a few minutes for the IP to come to high pressure. It’s really a tad faster than that!
Ready to make this marvelous and so easy cheesy masterpiece?
What you need to Make Instant Pot Macaroni and Cheese
- 1 lb Elbow Macaroni – I used Large Ones
- 4 cups water
- 4 tablespoons butter
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 8 ounces sharp cheddar
- 8 ounces Mexican blend or Colby blend cheese
How to make Cream Macaroni in Cheese in a Pressure Cooker
Into the Instant Pot or pressure cooker goes the pasta, water, butter, salt & pepper.
On goes the lid, turn to lock, and set the IP to Manual, High Pressure for 4 minutes. Once done, manually release pressure (this means open the release valve). Be ready for a little messiness ya’ll. That foam will spew out some. Be ready to wipe up the counter. Honestly, it really isn’t that bad, I just wanted to let you know you didn’t do anything wrong (It’s just all that wonderfulness trying to get out)!! But – it will happen I promise. This Mac n Cheese is worth it!
New Tip I have learned as I use my Instant Pot more and more.
Place a damp cloth loosely over the valve – mess diverted!
Open the lid and pour in cheeses and cream. Stir them up!
Magic happens and you get this creamy and most divine yumminess! Yes that is a word. One bite and repeat after me!! Yummilicious! See it’s better that yumminess!
Please Pin – Creamy Mac and Cheese – for Later
Other Recipes you May Enjoy!
Instant Pot Creamy Macaroni and CheesePrint
- 1 lb Pasta - I use large elbow macaroni noodles
- 4 cups water
- 4 tbsp butter
- 2 tsp kosher or sea salt
- 1/2 tsp black pepper
- 1 cup heavy cream
- 8 oz sharp cheddar cheese, shredded
- 8 oz Mexican or Colby Jack Blend Cheese, shredded
Pour pasta, water, salt, pepper and butter into 6 qt Instant Pot and stir. Place lid on and turn to lock. Make sure pressure valve is closed. Set to Manual Pressure Cook at high pressure for 4 minutes. When 4 minutes is up, open valve and release pressure immediately. *See Note
Hit or leave the warm button on. Pour in both cheeses and cream and stir until well combined and cheeses are melted. Serve
Note: When opening valve some of the foamy water will spew out. You may want to put a damp towel loosely over the valve or make sure you have in an area that can be wiped up.
Thank you for stopping by! Come join in all the fun and let’s be social!
Get Free Recipes from Soulfully Made delivered right to your inbox Click Here to Subscribe.