Ultra-creamy and cheesy, this Instant Pot Mac and Cheese recipe is a keeper for those days you're craving ultimate comfort food. Skip the boxed mac and cheese and make the best mac and cheese in less than 30 minutes.
Pour macaroni pasta into the Instant Pot. Pour water on top. Add butter and salt and give it a quick stir.
Close the Instant Pot lid, set the valve on “sealing”, and cook on high pressure for 4 minutes. Once completed, carefully quick-release any remaining pressure. Remove the lid.
Add milk and gently mix. Slowly stir in the cheese until it's melted and turn off the Instant Pot. Adjust seasoning, if needed.
Divide the pasta into bowls and serve. Garnish with minced chives, if using.
When adding the cheese, stir in ½ cup at a time. Don't add all the cheese at once. Continue stirring so it melts completely and doesn't form any clumps.Once you add the cheese and it's melted, turn off the Instant Pot completely. The warming function will make the noodles soggy. Add a little more milk for even more creaminess. I add two tablespoons at a time until I get the desired consistency I'm in the mood for.I’ve tested this recipe in my Instant Pot DUO 6-Quart with great results. However, you may need to tweak how long you cook the mac and cheese based on preference, the size, model, and brand of your pressure cooker.