Instant Pot Mac and Cheese
Easy to make gloriously creamy Instant Pot Mac and Cheese! Tender macaroni in a dreamy smooth and rich cheese sauce. Homemade mac and cheese is classic comfort food not just for kids!
- Prep time
- 11 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb (454g) elbow macaroni
- 4 cup (1L) cold water
- 4 tbsp (60g) unsalted butter
- 14 oz (397g) sharp cheddar (, freshly grated)
- 6 oz (170g) mild cheddar or Velveeta cheese (, freshly grated)
- Kosher salt and ground black pepper
- 2 large eggs (, beaten)
- 1 tsp ground mustard
- Optional: 1 teaspoon Sriracha sauce or Frank’s hot sauce
- 12 oz (355ml can) evaporated milk
Instructions
- 1
Pressure Cook Macaroni: Add 1lb (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Gradual Quick Release. Carefully open the lid.Amy + Jacky's Tips: There's a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy.
- 2
Mix Wet Ingredients: While the macaroni is pressure cooking, mix the wet ingredients in a medium mixing bowl. Beat 2 large eggs, then mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces (355ml) evaporated milk. Mix well.
- 3
Make Mac & Cheese: Use "Keep Warm" function. Give it a quick stir. If there's more than ¾ cup of water left in the pot, drain some of the liquid.Add 4 tbsp unsalted butter to the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add grated cheese (⅓ portion at a time), then stir constantly until the cheese fully melt. Amy + Jacky's Tips: If the mac and cheese is too runny, use "Sauté Less" function to reduce it down.
- 4
Serve: Taste and season with kosher salt and ground black pepper. You'll likely need a couple pinches of kosher salt to brighten the dish. For the best tasting experience, serve immediately! Enjoy~