If you think a box of Kraft or Velveeta makes the best mac n’ cheese, then you need to try this easy Instant Pot macaroni and cheese recipe instead! Made with real food ingredients like chicken broth, milk, and cheese, it’s simple, quick, and absolutely delicious. It’s that perfect mix of comfort food and convenience, without the processed stuff!
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Quick Look at This Recipe
- ✅ Recipe Name: Instant Pot Macaroni and Cheese
- ✅ Ready In: ~15 minutes
- ✅ Yield: 8 servings
- ✅ Calories: 459 per serving
- ✅ Tools: Instant Pot and measuring utensils.
- ✅ Why You’ll Love It: Ready in under 20 minutes—real ingredients, and no boxed shortcuts!
- ✅ Tip: Use a blend of cheddar, mozzarella, and parmesan for the best texture and flavor.
What Makes This Recipe Unique
Whip up creamy, cheesy Instant Pot macaroni and cheese in under 20 minutes—real ingredients, no boxed shortcuts, and perfect for busy weeknights or cozy comfort food cravings.
- Fast, creamy comfort – Enjoy rich, cheesy macaroni in a fraction of the time thanks to the Instant Pot.
- Busy-kitchen lifesaver – Whether it’s Instant Pot yogurt, easy Instant Pot bone broth, hearty Instant Pot oatmeal, or even fail-proof Instant Pot hard-boiled eggs, the Instant Pot does it all—and now mac and cheese too!
- No shortcuts on flavor – Skip the boxed stuff—this recipe delivers real, homemade flavor without compromise.
- Wholesome and simple – Made with real ingredients, it’s cooking-from-scratch comfort food you can feel good about.
- Dinner made easy – Perfect for busy weeknights, hungry kids, or when you just want cheesy goodness without the fuss.
While Instant Pot macaroni and cheese won’t beat out anyone’s heirloom recipe, it does win major points for convenience and won’t skimp on flavor. I think you’ll agree that it’s the perfect solution for a convenient comfort food without processed junk.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Elbow Macaroni – Or really, whatever pasta you have on hand. Shells, rotini, penne—they all work just fine.
- Chicken Broth – I love using homemade bone broth here for that extra layer of flavor and nutrition. If you haven’t made it before, check out my Instant Pot bone broth tutorial—it’s easy!
- Butter – You can use store-bought or try your own homemade butter—it adds so much richness.
- Whole Milk – For a creamier sauce, try half-and-half or even cream.
- Cheese Trio – Sharp cheddar (for flavor), mozzarella (for stretch) and parmesan (for saltiness). You can mix and match what you have—Monterey Jack, brie, or provolone all melt beautifully too.
Step-by-Step Instructions
Step 1: Add the pasta noodles, chicken broth, salt and pepper to a six or 8-quart Instant Pot.
Step 2: Using the manufacturer’s instructions, lock the lid and set the cooker to pressure cook on high for 4 minutes. This should equal half the time it takes to boil your pasta on the stove – adjust accordingly. Once the pressure-cooking time has finished, follow the manufacturer’s instructions to do a quick release and wait to open the lid until you can be sure you’re safe from hot steam.
Step 3: Turn your Instant Pot to the low sauté setting. Add the butter, milk, and seasonings.
Step 4: Slowly add the shredded cheese, a handful at a time, to the Instant Pot while stirring constantly until the cheese has melted. The sauce will thicken as it cools.
Storing and Reheating Instructions
If you have any leftovers (and that’s a big “if”), let them cool, then store in an airtight container in the fridge for up to 3 days.
To reheat, warm gently on the stove or in the microwave, stirring often. Add a splash of milk or cream if it thickens too much—it’ll come right back to creamy perfection.
Instant Pot Macaroni and Cheese Variations
You can keep this recipe classic or dress it up depending on what’s in your fridge.
| Variation | Ingredients | Description |
| Bacon and Broccoli | Macaroni, cheese, bacon, broccoli | A creamy macaroni and cheese dish with crispy bacon and steamed broccoli. |
| Spicy Southwestern | Macaroni, cheese, ground beef, diced tomatoes, jalapenos | A spicy and flavorful macaroni and cheese dish with a southwestern twist. |
| Mushroom and Spinach | Macaroni, cheese, mushrooms, spinach | A creamy and earthy macaroni and cheese dish with sautéed mushrooms and spinach. Try using fresh foraged mushrooms when they’re in season! |
The Homestead Kitchen
This recipe for Instant Pot macaroni and cheese was featured in issue No. 43 of the Homestead Kitchen magazine. If you are ready to master your homestead kitchen, this affordable magazine was curated with you in mind.
It’s packed full of cream-of-the-crop homesteading information, including recipes, DIY instructions, inspirational stories, homesteading hacks, book reviews, gardening tips, kids’ projects and more. We can’t wait to share it with you!
If you want to spend less time striving in the kitchen and more time enjoying it, then subscribe today to have your monthly copy delivered right to your mailbox.
Did you try this Instant Pot macaroni and cheese? If so, please leave a star⭐rating and your comment in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
Instant Pot Macaroni and Cheese Recipe
Equipment
- Instant Pot Any brand of multi-cooker works great.
- measuring cups and spoons
- Wooden spoon or silicone spatula
Ingredients
- 1 pound Elbow Macaroni can substitute any desired pasta shape
- 4 cups Chicken Broth Check out my easy Instant Pot bone broth tutorial.
- 1/2 teaspoon Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
- 1/2 teaspoon Pepper
- 3 Tablespoons Butter Learn how to make butter here.
- 1 Cup Whole Milk can substitute half and half or cream
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Paprika
- 2 cups Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Shredded Parmesan Cheese
Instructions
- Add the pasta noodles, chicken broth, and salt and pepper to a 6 or 8-quart multicooker.
- Using the manufacturer’s instructions, lock the lid and set the cooker to pressure cook on high for 4 minutes. This should equal half the time it takes to boil your pasta on the stove – adjust accordingly.
- Once the pressure-cooking time has finished, follow the manufacturer’s instructions to do a quick release and wait to open the lid until all pressure has been released and you can be sure you’re safe from hot steam.
- Turn your multicooker to the low sauté setting. Add the butter, milk, and seasonings.
- Slowly add the shredded cheese, a handful at a time, to the multicooker while stirring constantly until the cheese has melted. The sauce will thicken as it cools.
Notes
| Variation | Ingredients | Description |
| Bacon and Broccoli | Macaroni, cheese, bacon, broccoli | A creamy macaroni and cheese dish with crispy bacon and steamed broccoli. |
| Spicy Southwestern | Macaroni, cheese, ground beef, diced tomatoes, jalapenos | A spicy and flavorful macaroni and cheese dish with a southwestern twist. |
| Mushroom and Spinach | Macaroni, cheese, mushrooms, spinach | A creamy and earthy macaroni and cheese dish with sautéed mushrooms and spinach. Try using fresh foraged mushrooms when they’re in season! |
