Instant Pot Macaroni and Cheese
Creamy, cheesy macaroni and cheese made quickly in the Instant Pot with sharp cheddar, Parmesan, and a hint of mustard and cayenne for extra flavor. Perfect for a comforting meal that's ready in minutes.
6 servings
11 min
Ingredients
- •1 pound elbow macaroni
- •4 cups low-sodium chicken broth or vegetable broth
- •3 tablespoons unsalted butter
- •12 ounces shredded sharp Cheddar cheese
- •½ cup shredded Parmesan cheese
- •½ cup sour cream
- •1½ teaspoons prepared yellow mustard
- •⅛ teaspoon cayenne pepper
Cooking Instructions
- 1.
Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.
6 min
- 2.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
5 min
