Mac and Cheese made in an Instant Pot is an incredibly fast method to dinner on the table. No making a roux, no boiling water for the pasta. Blow the dust off your Instant Pot, unpack if you haven’t tried it, and let the Instant Pot do the cooking for you.
If it is for the kids, and they don’t like the zing of mustard, you can leave it out. For a protein boost, both cooked chicken breast and bacon are great add-ins, add in at the end and let warm through before serving.
Instant Pot Mac and Cheese
- 3 Tbsp unsalted butter
- 1 large sweet onion, diced
- 1 Tbsp garlic, minced
- 1 pound whole wheat pasta, small shape
- 4 cups warm water
- ¼ tsp sea salt
- 1 tsp yellow or grainy mustard
- 12 ounce can full fat evaporated milk
- 1½ cups cheddar cheese, grated (used white cheddar)
- 1 cup Italian blend cheese, grated
- Ground black pepper
- Hot sauce
Turn your Instant Pot onto “Saute”. Add in butter, melt and add onion. Cook, until tender, stirring often. Add in garlic, cook for another minute.
Turn off Instant Pot by pressing “cancel”.
Add in pasta, water, and salt. Stir well.
Put on lid, make sure vent is in right position. Press “manual” (“pressure cook”) and set for 4 minutes.
Once time is done, let naturally release for 10 minutes, then use the manual quick release to vent. Be careful, as it produces a lot of steam. Once the red valve goes down and isn’t venting, remove lid away from you.
Stir in the mustard and milk, then slowly add in the cheese, a bit at a time, stirring till it melts.
Season to taste with black pepper and hot sauce.