Instant Pot Creamy Macaroni & Cheese
With this Instant Pot Creamy Macaroni & Cheese, you can go from dry pasta to tasty, comfort food in just 10 minutes! Ditch the box and try this homemade version!
Prep Time3 minutes mins
Cook Time6 minutes mins
Total Time9 minutes mins
Course: lunch, Main Course
Keyword: cheese, Instant Pot, macaroni and cheese, pasta
Servings: 8
Calories: 480kcal
- 1 lb elbow macaroni
- 4 cups chicken broth
- 3 tablespoon butter
- 12 oz cheddar cheese, shredded (I use sharp)
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup sour cream
- 1 1/2 teaspoon dry ground mustard
- 1/2 teaspoon cayenne pepper (optional)
Combine the macaroni, broth, and butter in your Instant Pot.
Secure the lid, move valve to sealing position, and cook manual high pressure for 6 minutes.
Perform a quick release by moving the valve to venting position.
Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper if using.
Allow mixture to sit for about 5 minutes to thicken. Serve and enjoy!
Calories: 480kcal | Carbohydrates: 44g | Protein: 21g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 847mg | Potassium: 295mg | Fiber: 2g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 8mg | Calcium: 418mg | Iron: 1mg