Instant Pot Macaroni and Cheese
Instant Pot macaroni and cheese requires just five ingredients (OK, six if you include water) and cooks up perfectly from start to finish in 20 minutes. Between boiling the water and making the cheese sauce, even the best boxed macaroni and cheese can’t beat that timing. Plus, this Instant Pot version is creamier and more luscious than any other one-pot macaroni around. Here’s how to make the very best weeknight macaroni and cheese in the Instant Pot.
- 2 tablespoons unsalted butter
- 16 ounces dried pasta shells or elbow macaroni
- 4 cups water
- 1/2 teaspoon kosher salt
- 3 1/2 cups shredded cheese, such as sharp cheddar (about 16 ounces)
- 1/2 cup half-and-half
Turn on an electric pressure cooker or Instant Pot to sauté and add the butter. Once the butter is melted, turn the pressure cooker off. Add the pasta, water, and salt. Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 6 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure.
When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the cheese and half-and-half, and stir until combined. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Serve immediately.