Go Back
+ servings
Print Recipe
5 from 2 ratings

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!


  • 1 lb. elbow macaroni pasta
  • 4 cups chicken broth
  • 2 teaspoons dry mustard
  • ½ teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 2 Tablespoons butter
  • 3 cups shredded cheese, a mix of cheddar & mozzarella works well
  • 1 cup whole milk
  • Parsley, to garnish


  • 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:
  • Cheddar
  • White Cheddar
  • Mozzarella
  • Smoked Gouda
  • Gorgonzola
  • Gruyere
  • Monterey Jack
  • Velveeta


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
Did you make this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!