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Instant Pot Macaroni and Cheese

Prep Time5 minutes
Active Time5 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: Instant Pot Macaroni and Cheese
Yield: 4

Materials

  • 1 pound elbow macaroni
  • 4 cups low-sodium chicken broth or vegetable broth
  • 3 tablespoons unsalted butter
  • 12 ounces shredded sharp Cheddar cheese 3 cups tightly packed
  • 1/2 cup shredded Parmesan cheese about 2 ounces
  • 1/2 cup sour cream
  • 11/2 teaspoons prepared yellow mustard
  • 1/8 teaspoon cayenne pepper

Instructions

  • Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.
  • Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.