Instant Pot Macaroni Cheese Recipes

Steps:

• Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
• Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.

Steps:

• Place the water, salt, butter and noodles in the Instant Pot.
• Close the lid and make sure the valve is on closed.
• Use the manual setting and set for 3 minutes on high.
• When the pot beeps, quick release the steam.
• After the pressure has dropped, remove lid and give a stir.
• Start with adding a ¼ cup of milk and shredded cheese.
• Stir until cheese is melted, adding more milk if it seems dry.
• Let sit at warm to let the liquid 'cook' a bit and the flavor to mingle for about 2 minutes.

Steps:

• Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
• Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.

Steps:

• Put pasta, broth, butter, and salt in pot.
• Set Instant Pot to "pressure cooker" or "manual" on high for 5 minutes. After pot gets up to temperature, it will cook.
• When time is up, release steam. If it spits out broth, release steam a little slower.
• Set pot to "saute" and add evaporated milk.
• Gradually stir in cheese. Add pepper to taste.

Steps:

• Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.
• Cut butter into small pieces and place on top of pasta. Add salt.
• Place lid on top of Instant Pot and secure in place.
• Move vent to SEALING position.
• Press MANUAL button and set timer for 4 minutes.
• When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. (Some foam might come out of the vent, just use a paper towel to quickly wipe it off)
• Remove lid and add whipping cream, cheddar cheese, mozzarella cheese, and Parmesan cheese. Add in seasonings and mix together until the cheese is all smooth and melted.
• Serve warm.

Steps:

• 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.
• 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.