It’s time everyone jumps on the Instant Pot Macaroni & Cheese bandwagon. I am a lover of macaroni & cheese like many others are but I don’t know how the Instant Pot does it but this darn machine is magical. It’s gotten so bad around here that my 2 year old won’t let me fix mac & cheese on the stove. She knows where I store my Instant Pot and she knows pretty much how to make the whole recipe. I am guessing she’s so good because there are hardly any ingredients in the dish. It’s like I have made it for her before!
Once you’ve stirred everything together, put the lid on and lock. Seal the valve and press manual/pressure cook on your Instant Pot. Adjust your time to five minutes. If you’ve like a little more of a bite, you can adjust time to 3-4 minutes.
When the timer goes off, quickly release the pressure. I want to warn you though, there may be starchy liquids that come from your seal. HAVE A KITCHEN TOWEL ready. You can use that CAREFULLY to make sure you won’t get burned. You can also “seal” the valve again and allow for pressure to come down a bit slower by venting then sealing and so on.
Once the pressure has gone down, release the pressure and open the pot. Push saute and add milk and cubed cheese and stir to melt.
Make sure to pin the recipe to your “Instant Pot” board.
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servings
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- 1 16 oz box pasta shells
- 2 TBS unsalted butter
- 2 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 1 cup milk (I used 2% so any will work)
- 12 oz Velveeta Cheese, cubed
Ingredients
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- Add the shells, butter, salt, pepper and water into the inner pot of the Instant Pot.
- Stir all ingredients together. Put lid on pot and seal the valve. Push manual and adjust time to 5 minutes. If you'd like your shells to have more bite adjust down 3-4 minutes. When done quickly release pressure (but have a kitchen towel ready as shown above)
- Open lid and press cancel then push saute. Adjust to low mode for saute. Pour in milk and cubed cheese and stir. May need more liquid.
- Press cancel when melted and serve.