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Instant Pot Mac and Cheese on a spoon

Instant Pot Macaroni and Cheese

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5 from 3 reviews


Quick and easy, this recipe will change the way you make homemade macaroni and cheese!


Units Scale
  • 16 ounces regular or GF elbow pasta noodles*
  • 4 cups chicken stock or broth
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups shredded sharp white cheddar
  • 1 cup shredded gouda
  • 1/2 cup shredded parmesan
  • 1/21 cup whole milk


  1. Add the elbow macaroni, chicken stock, butter, garlic powder, salt, and pepper to the inner pot of your Instant Pot pressure cooker.
  2. Press the manual button and adjust the timer to 5 minutes.
  3. When the cooking time is complete, do a quick release of the pressure.
  4. Remove the lid, and stir in the cheese, about 1/2 cup at at time, stirring before adding more.
  5. Stir in the milk, starting with 1/2 cup and then adding more if needed to your desired thickness for the sauce. Enjoy!


*I tested this with gluten-free and non-gluten-free pasta and both worked well. I only used the brand of gluten-free noodles shown in the photo, and I cannot say if every brand will work the same.

**Cooking time does not include the time it takes to bring the Instant Pot to pressure.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes


  • Serving Size: 1/6 of recipe
  • Calories: 579
  • Sugar: 4.8 g.
  • Fat: 23.4 g.
  • Carbohydrates: 64 g.
  • Fiber: 2.5 g.
  • Protein: 26.6 g.