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Mac & Cheese

Quick and easy Mac & Cheese in the instant pot
Course Main Course, Side Dish
Cuisine American
Keyword instant pot, mac & Cheese
Prep Time 5 minutes
Cook Time 5 minutes
Pressure building 5 minutes
Total Time 15 minutes
Servings 8

Equipment

  • 1 instant

Ingredients

  • 16 oz dried elbow pasta
  • 2 cups chicken broth
  • 2 cups water
  • 2 Tbsp butter
  • 1 tsp hot sauce
  • 1/2 tsp salt Redmonds Real salt
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp dried mustard powder
  • 1/4 tsp onion powder
  • 3 cup shredded colby jack cheese
  • 1 cup heavy cream

Instructions

  • Add the chicken broth, water, butter, hot sauce, salt, garlic powder, paprika, dried mustard, and onion powder to the liner of an Instant Pot and stir it together. Then use a spoon to gently press down to make sure all pasta is submerged in the liquid. Do not stir.
  • Put on the Instant Pot lid, making sure the valve is set to sealing. Set your pressure cooker to 5 minutes.
  • Once the time is up, let out the pressure with quick release. Turn off the instant pot. Remove the lid. Leave in whatever liquid remains to help with making it creamer.
  • Add heavy cream and cheese, stir until they have completely melted into a creamy sauce.