Instant Pot Mac and Cheese
This creamy Instant Pot Mac and Cheese cooks in just 5 minutes with only ONE pot to clean! It's easy to customize by adding chicken and/or bacon as well!
Set the shredded cheese, butter, and milk aside at room temperature, they shouldn't be cold when added to the macaroni.
Add the chicken broth and seasonings to the Instant Pot and mix until well combined. Pour in the macaroni. Secure the cover and ensure the quick release valve is closed.
Pressure cook for 5 minutes and flip the quick release valve when finished to allow the steam to escape and slow down the cooking process.
Stir in the butter, cheese, and milk, until well-combined.
Sprinkle with parsley and serve!
This can be stored in the refrigerator for 3-5 days. You can also freeze it in an airtight container, it's best if used within 3 months.
Cheese Options to Use:
- White Cheddar
- Smoked Gouda
- Monterey Jack
Calories: 277kcal, Carbohydrates: 20g, Protein: 14g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 47mg, Sodium: 877mg, Potassium: 195mg, Fiber: 1g, Sugar: 1g, Vitamin A: 450IU, Vitamin C: 8.3mg, Calcium: 256mg, Iron: 0.7mg