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creamy instant pot mac and cheese in white ramekins
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5 from 4 votes

Creamy Instant Pot Mac and Cheese

Creamy Instant Pot Mac and Cheese takes is made with a few simple ingredients and no evaporated milk! It takes just a few minutes to make homemade mac and cheese in the pressure cooker, and it's a quick and easy dinner or side dish that everyone loves. It's definitely kid approved!
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 4 minutes
pressure time 10 minutes
Total Time 19 minutes
Servings 12
Calories 380kcal
Author Dee


  • 1 16-ounce box elbow macaroni
  • 4 cups water
  • 4 tablespoons butter, cut into even pieces
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded gouda cheese
  • ½ cup shredded Parmesan cheese


  • Add the macaroni, water, butter, sea salt, garlic powder and pepper to the Instant Pot
  • Turn valve to sealing position, and hit PRESSURE COOK for 4 minutes
  • Allow pot to come to pressure, and after 4 minutes cook time, do a gradual quick release, hit CANCEL, and open lid when pin drops  
  • Gently stir the macaroni, then gradually stir in the cream
  • Gradually, stir in the cheeses, about 1 cup at a time, and mix well so that it all blends together
  • Serve immediately, and top with additional shredded cheese, if desired



For best results, avoid packaged shredded cheese.
Recipe was made in 8-quart Instant Pot and a 6-quart. Cook time allows for approximately 10 minutes for pot to come to pressure before cooking for 4 minutes.


Calories: 380kcal