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How to Make Instant Pot Mac and Cheese

Carolyn Cope
Prep Time 20 mins
Cook Time 4 mins
Total Time 24 mins
Course Main
Servings 8 servings

Ingredients
  

  • 1 pound elbow macaroni
  • 4 cups low-sodium vegetable broth
  • 1 small shallot minced
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cayenne
  • 1/2 teaspoon fine sea salt
  • A few grinds black pepper
  • 1/2 cup whole milk
  • 6 ounces Gruy√®re cheese about 2 1/2 cups shredded
  • 6 ounces extra-sharp cheddar cheese about 2 1/2 cups shredded
  • 2 ounces Parmigiano Reggiano cheese about 1/2 cup grated
  • 1/2 cup sour cream

Instructions
 

  • Place macaroni, broth, shallot, mustard, nutmeg, cayenne, salt, and pepper into Instant Pot and stir.
  • 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.)
  • 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.)
  • Stir in milk and cheeses until cheese is melted.
  • Stir in sour cream.
  • Serve hot.