Go Back
+ servings
A white bowl is full of saucy, instant pot mac and cheese. The bowl is on a white plate garnished with a sprig of parsley and has a fork sticking out of it.
Print Recipe
4.67 from 6 votes

Instant Pot Mac and Cheese

This Instant Pot Mac & Cheese is delightfully cheesy, creamy, and comforting. Best of all it takes a few minutes to throw it together. We serve it with brats, ham, and roast beef - really just about anything!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 387kcal
Author: Mirlandra Neuneker


  • 4 cups water
  • 1 pound small elbow macaroni
  • 3 Tbsp. butter
  • 1 tsp. salt
  • ½ tsp. coarsely ground black pepper
  • 12 oz evaporated milk
  • 4 cups shredded Mexican blend cheese


  • Put water, macaroni, butter, salt and pepper into the IP.
  • Use the manual setting to set the pot for 3 minutes on high. Make sure the vent is set to sealing.
  • The pot will take about 15 minutes to reach temp and cook the food. When it is done do a quick release.
  • Add the evaporated milk and shredded cheese. Stir until melted and serve hot.


Calories: 387kcal | Carbohydrates: 5g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 719mg | Potassium: 176mg | Sugar: 5g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 485mg | Iron: 1mg