How to Make Instant Pot Mac and Cheese
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8 servings
  • 1 pound elbow macaroni
  • 4 cups low-sodium vegetable broth
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cayenne
  • ½ teaspoon fine sea salt
  • A few grinds black pepper
  • ½ cup whole milk
  • 6 ounces Gruy√®re cheese (about 2½ cups shredded)
  • 6 ounces extra-sharp cheddar cheese (about 2½ cups shredded)
  • 2 ounces Parmigiano Reggiano cheese (about ½ cup grated)
  • ½ cup sour cream
  1. Place macaroni, broth, shallot, mustard, nutmeg, cayenne, salt, and pepper into Instant Pot and stir.
  2. Set vent to sealing position. Cook on manual mode, high pressure, for 4 minutes. (Pot will take about 10 minutes to come up to pressure before timed cooking begins.)
  3. Carefully do a manual pressure release by turning the vent to open. (We like to use a towel or a long-handled spoon to do this.)
  4. Stir in milk and cheeses until cheese is melted.
  5. Stir in sour cream.
  6. Serve hot.
Recipe by Honest Cooking by Mercato Fabbrica at