Instant Pot Mac and Cheese

5 from 10 reviews

A delicious and creamy three cheese Instant Pot Mac and Cheese made in less than 20 minutes using  common pantry ingredients.  Surprise your family with the perfect side for burgers, chicken, pork and fish.


  • 1 lb. uncooked elbow macaroni
  • 4 cups low sodium chicken broth
  • ½ teaspoon sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon fresh ground black pepper
  • ¾ cup heavy cream
  • 2 cups shredded sharp cheddar
  • 1 cup shredded white cheddar
  • ½ cup shredded parmesan


  1. Combine the elbow macaroni, chicken broth, salt, onion powder, garlic powder, and black pepper in the instant pot. Lock the lid into place and cook on manual for 4 minutes. Quick release the steam.
  2. Gently stir in the heavy cream and shredded sharp cheddar, white cheddar, and Parmesan cheese about 1/2 cup at a time so the cheese melts.
  3. Continue to gently stir until all the cheese is melted. For best results serve promptly.  


  • In a pinch you could substitute water but the chicken broth really contributes to the overall flavor.
  • Things move fast with this so stay focused. Grate the cheese while the elbows are cooking and have it ready to go.
  • Season with more salt and pepper to taste. Or add a little seasoned salt, Cajun seasoning, or hot sauce.
  • This mac and cheese is best served fairly promptly. You can keep it in the instant pot on warm but remember sooner rather than later.
  • Feel free to change the cheese up. Any cheese that melts well and it is not too stretchy like mozzarella. Mozzarella is good in some baked mac and cheese but not so much in an instant pot. Please see below for more cheese options. 

Keywords: easy mac and cheese, instant pot mac and cheese, how to make mac and cheese in an instant pot

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