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instant pot macaroni and cheese

5 Ingredient Instant Pot Macaroni and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.4 from 5 reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Time to Pressurize: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 19 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian


This Instant Pot Macaroni and Cheese is made with just 5 ingredients for an easy, one pot meal the whole family will love! This super creamy macaroni and cheese will have you coming back for seconds!


Units Scale
  • 16oz macaroni
  • 4 cups water or vegetable broth
  • 16oz can evaporated milk
  • 2 tablespoons butter
  • 2 1/2 cups shredded sharp cheddar cheese (or half sharp cheddar, half gouda)


  1. Add the macaroni, water, and broth to the Instant Pot.
  2. Cover with the lid and turn the release valve to the sealing position.
  3. If using regular pasta noodles, set to manual pressure cook for 4 minutes. For chickpea pasta, set to manual pressure cook for 2 minutes.
  4. Once the pasta is done cooking, quick-release the pressure by turning the pressure valve to vent. Then remove the lid once the pot has depressurized. Turn off the Instant Pot.
  5. Immediately add the evaporated milk and butter, and stir.
  6. Add the cheese and continue to stir until the cheese is melted.
  7. Add salt and pepper to taste, if needed.


I like to use 2 cups vegetable broth and 2 cups water. If using broth, be sure to use low-sodium broth so the end result isn’t too salty.