Instant Pot Mac and Cheese is one of the quickest ways to make homemade macaroni and cheese. In under 20 minutes this dump-and-cook Instant Pot recipe yields tender pasta coated in a rich, creamy cheese sauce with almost no hands-on time.
Based on a favorite stovetop version, this Instant Pot adaptation makes the recipe even more effortless. It’s kid-approved and every bit as convenient as boxed mac and cheese—except it tastes far better.
Kristen’s Keys for Creamy Instant Pot Mac and Cheese
Follow these tips to achieve perfectly cooked pasta and a smooth, creamy sauce without graininess or mushy noodles.
- Use elbow noodles for accurate timing. This recipe is tested with dried elbow pasta; changing the pasta shape will change the cook time.
- Cook the pasta in broth or stock. Using chicken stock or vegetable broth adds flavor to the noodles as they cook, which water alone won’t provide.
- Choose bold cheeses. A combination of sharp cheddar, Swiss, and Parmesan creates a deeper, richer flavor than cheddar alone.
- Hand-grate the cheese. Pre-shredded cheese contains anti-caking agents that can prevent a silky melt—freshly grated cheese gives the best texture.
- Don’t skip the sour cream. A small amount balances the sharpness of the cheese and contributes to the sauce’s creaminess.
How To Make Instant Pot Mac and Cheese
Whether you’re new to the Instant Pot or experienced with pressure cooking, these steps will guide you to a creamy, cheesy result with minimal fuss.
Step One: Combine
Add broth and seasonings to the inner pot and stir to combine. Layer the pasta on top and press it gently into an even layer so it’s fully submerged.
Step Two: Pressure Cook
Place the lid on the Instant Pot, ensure the vent is set to sealed, and use the Manual or Pressure Cook button to set High Pressure for 3 minutes.
When the cook time ends, allow the pressure to release naturally for exactly 5 minutes. After 5 minutes, perform a quick release by moving the vent to venting using a long spoon or pot holder—stand back to avoid steam.
The key to perfectly cooked Instant Pot pasta is precise timing, so follow the times closely.
Step Three: Add Cheese and Milk
Stir in a bit of milk, then add the cheese a handful at a time, stirring between additions so it melts evenly. Once the cheese is incorporated, stir in the sour cream. If the mixture seems too thick, thin it with milk a tablespoon at a time until it reaches the desired creaminess.
If any cheese remains unmelted, replace the lid and let the pot sit for a few minutes; residual heat will usually finish the job.
Step Four: Serve Immediately
Instant Pot Mac and Cheese is best served right away while it’s still creamy. Left to sit, the pasta will absorb more liquid and the dish can dry out.
Leftovers keep well in an airtight container for up to 3 days. Reheat gently and loosen with a splash of milk to restore creaminess.
Recipe Modifications
- Gluten-free: Barilla gluten-free elbow noodles have worked well; other brands may vary in texture and cook time.
- Different noodle: Rotini works, but increase the pressure cook time to 4 minutes with a 5-minute natural release.
- Vegetarian: Use vegetable broth instead of chicken stock.
- Add-ins: Diced ham and peas turn this into a more complete meal.
- Instant Pot size: The recipe is written for 6- and 8-quart Instant Pots. Halve the recipe for a 3-quart unit. You can double it in an 8-quart without changing cook times.
More Easy Kid-Friendly Instant Pot Recipes
- Instant Pot Chicken Tacos
- Instant Pot Hamburger Helper
- Instant Pot Meatloaf and Mashed Potatoes
- Instant Pot Chicken and Rice
- Instant Pot French Dip Sandwiches
- Instant Pot Taco Pasta
Did you make this recipe?
If you enjoyed it, please leave a comment and rating at the bottom of the post. Thank you!
Instant Pot Mac and Cheese
Ingredients
- 4 cups low-sodium chicken stock, or vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 16 ounces elbow noodles (whole wheat or regular, ~4 cups)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Swiss cheese
- ¼ cup grated Parmesan cheese
- ¼ cup milk, plus more if needed to thin
- ¼ cup sour cream (optional)
Instructions
-
Add 4 cups low-sodium chicken stock to the inner pot. Stir in 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika. Add 16 ounces elbow noodles and gently press them into the broth so they form an even, fully submerged layer.
-
Close the lid and set the vent to sealed. Cook on high pressure for 3 minutes using the Manual or Pressure Cook setting.
-
When cooking ends, allow a natural pressure release for exactly 5 minutes. Then carefully move the vent to venting for a quick release using a long spoon or pot holder—stand back from the steam.
-
Stir in ¼ cup milk. Add the cheese a handful at a time, stirring to melt between additions. Stir in ¼ cup sour cream. If needed, add milk a tablespoon at a time to loosen the sauce. Taste and adjust salt and pepper before serving.
Equipment
-
Electric pressure cooker (6 or 8 quart)
Notes
Sour cream: Optional but recommended for tang and creaminess. Use full-fat or reduced-fat sour cream rather than fat-free for best texture and flavor.
Milk: Any fat percentage works—whole milk produces the creamiest result, but lower-fat milks are fine.
Size of Instant Pot: Works as written in 6- and 8-quart models. Halve for a 3-quart pot or double in an 8-quart without changing cook times.
Storing/Reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave in 1-minute intervals, adding 1–2 tablespoons of milk or broth if needed to restore creaminess. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was originally shared in 2019 and updated in 2026.