Instant Pot Mac and Cheese
Creamy and delicious, this extra cheesy Instant Pot mac and cheese is the ultimate comfort food and will make your taste buds come alive.
Servings: 8
Calories: 511kcal
Ingredients
- 16 ounce box uncooked elbow macaroni pasta
- 4 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, freshly grated
- 8 ounces Monterey Jack cheese, freshly grated
- 2 ounces parmesan cheese, freshly grated
- salt and pepper, to taste
- fresh chopped parsley, optional garnish
Instructions
- Combine the uncooked noodles, broth, butter, and garlic powder in the Instant Pot.
- Place and lock the lid.
- Set the valve to sealing.
- Press the Manual Mode twice to turn off the keep warm function.
- Set to High Pressure for 4 minutes.
- Perform a Quick Release as soon as the cycle is complete.
- Pour in the milk.
- Add the cheeses.
- Stir continually until the cheese is totally melted and incorporated.
- Add salt and pepper to taste.
- Serve hot.
Notes
- We’d recommend grating your own cheese. Pre-shredded cheese tends to be coated with a preservative that prevents it from melting well.
- Make sure to consult your Instant Pot manual to ensure you are using the correct settings for your specific model.
Nutrition
Calories: 511kcal | Carbohydrates: 46g | Protein: 25g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 943mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 697IU | Vitamin C: 0.01mg | Calcium: 551mg | Iron: 1mg