Print Recipe
4.84 from 6 votes

Instant Pot Mac and Cheese Recipe

Instant Pot Mac and Cheese- creamy, cheesy, and comforting, this Instant Pot Mac and Cheese Recipe is cooked entirely in the Instant Pot and couldn't be easier to make. Enjoy this delicious space-saving side dish for the holidays, as a last-minute dinner, or whenever you feel like channeling your inner-child with a big bowl of cheese-covered noodles.
Prep Time5 mins
Cook Time5 mins
time to warm up15 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Keyword: instant pot mac and cheese, mac and cheese recipe, macaroni and cheese
Servings: 6 servings
Calories: 587kcal
Author: Jessica Randhawa


  • 1 pound elbow macaroni
  • 4.5 cups water
  • 4 tbsp butter
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tbsp hot sauce, optional
  • 3 ounces cream cheese
  • 1 cup warm milk, plus more as needed
  • 1 cup sharp cheddar, shredded
  • 1 cup mozzarella, shredded
  • 1/2 cup parmesan, shredded
  • Fresh chopped parsley, to garnish
  • Crumbled Goat Cheese , for serving, optional


  • Add the uncooked macaroni, water, butter, salt, pepper, garlic powder, and hot sauce (if desired) to the Instant Pot.
  • Place the lid on the pot and seal. Cook on MANUAL or PRESSURE COOKER function, high pressure for 5 minutes.
  • After the 5 minutes, do a quick release and remove the lid when the pin drops. Immediately stir the noodles.
  • Stir in the cream cheese and milk until combined, followed by the cheeses. Add additional milk or water, if needed.
  • Garnish with fresh parsley and crumbled goat cheese, if desired. Enjoy!


Calories: 587kcal | Carbohydrates: 60g | Protein: 23g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 569mg | Potassium: 282mg | Fiber: 2g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 1.7mg | Calcium: 412mg | Iron: 1.3mg
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