Instant Pot Mac and Cheese
Instant Pot Mac and Cheese is the perfect comfort food. Uses just 4 ingredients (plus a few basic spices) and comes together in less than 30 minutes. Using evaporated milk makes this pasta extra rich and creamy. Recipe at
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
20minutes 0minutes
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
20minutes 0minutes
  • 1lb medium shell pasta
  • 4cups water
  • 2teaspoons kosher salt
  • 112oz can evaporated milk
  • 16ounces sharp cheddar cheeseshredded. *see note
  • 2tablespoons unsalted butter
  • 1teaspoon Paprika
  • 1/2teaspoon onion powder
  • 1/2teaspoon garlic powder
  • fresh ground black pepper
  1. Add pasta, water, and salt to your Instant Pot. Give everything a stir. Close the lid and set to sealing then cook on Manual High Pressure for 3 minutes.
  2. When done cooking, allow to Natural Release for 5 minutes before doing a controlled Quick Release. (see note)
  3. With the Instant Pot on warm, stir in the butter and evaporated milk.
  4. When the butter is almost or fully melted, stir in the cheese, paprika, onion powder, garlic powder, and a few big cranks of fresh ground pepper. Stir until cheese is melted and combined. Taste and adjust salt and pepper, if needed.
  5. Enjoy!
Recipe Notes

Sharp Cheddar Cheese – I used 2 8oz blocks of sharp white cheddar that I shredded myself. You can also use pre-shredded cheese in bags, but it doesn’t always melt as smoothly. I like to use my food processor’s shredding disc to make quick work of shredding cheese. Feel free to use a different cheese of your choice!

Controlled Quick ReleaseĀ – A controlled quick release is where you slowly press the valve to the venting position, starting by only going about halfway. Instead of just quickly moving to the venting position. By letting the steam escape slower, it helps prevent any water or pasta foam from shooting out.

I use the 8qt Instant Pot Duo and love it!