Instant Pot Macaroni and Cheese
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Instant Pot Macaroni and Cheese

This is the absolute best Instant Pot recipe I've ever eaten.
Prep Time1 min
Cook Time10 mins
Total Time11 mins
Servings: 6


  • 1 pound elbow macaroni
  • 2 t salt
  • 1 12 oz can evaporated milk
  • 3 T butter
  • 3 cups shredded cheddar cheese


  • Combine macaroni, salt, and 4 cups water in Instant Pot. Lock lid and cook on "manual" or "pressure cook" for 4 minutes.
  • Quick release. (Be careful here as pasta can cause spewing. I suggest releasing steam a bit at a time.)
  • Carefully unlock and remove lid.
  • Stir in the evaporated milk, butter and 1/4 cup water.
  • Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted.
  • Serve hot.