Instant pot mac and cheese is quick to throw together and is ready in just 15 minutes! We've also included 3 flavor variations for some fun twists on a classic family favorite comfort food!
Add pasta, chicken broth, mustard, and black pepper to the bowl of an electric pressure cooker/Instant Pot. Stir until mustard is dissolved in the broth.
Place lid on and make sure it is sealed and the pressure release valve is closed. Cook on manual setting "high pressure" for 5 minutes.
After 5 minutes, turn the pressure release valve to the venting position for a quick release. Allow the steam to relase fully until lid can be easily removed.
Remove lid and add in the 3 cups of shredded cheese and 1/2 cup of either heavy cream or half and half. For a richer mac and cheese, use heavy cream.
Stir the cheeses, cream, and pasta until all the cheese has melted and it is creamy. If you feel that it is a little thicker than you would like, add in an extra 1/4 cup of cream.
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Notes
Flavor Variations:
Chipotle Mac and Cheese - Add 3 tablespoons of canned chipotle peppers in adobo sauce to a blender and blend until smooth. Add them into the mix before cooking. Increase the amount of chipotle peppers for more heat.
Buffalo Mac and Cheese - Add in 1/2 cup of buffalo sauce and 1 teaspoon of garlic powder to the mixture before cooking.
Green Chile Mac and Cheese -Add in a 16 ounce jar of green chile salsa to the mixture before cooking and omit the added milk at the end. Stir in pepper jack cheese instead of cheddar.