5-Ingredient Instant Pot Mac and Cheese

  • Level: Easy
  • Yield: 6 servings
  • Total: 30 min
  • Active: 25 min


1 pound elbow macaroni

Kosher salt 

One 12-ounce can evaporated milk

3 tablespoons unsalted butter

3 cups shredded mild or medium Cheddar  


Special equipment:
an Instant Pot® multi-cooker
  1. Combine the macaroni, 4 cups water and 1 tablespoon salt in an Instant Pot® (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
  2. After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and switch to low saute setting. 
  3. Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.

Let's Get Cooking!

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98 Reviews


This is a good simple recipe but you should caution your readers about using quick release when cooking something starchy like pasta.  Better they back the cooking time down a minute and use natural release, use a gentle release, or be ready to cover the valve to guard spraying paste all over their kitchen.  

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