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Instant Pot Creamy Three-Cheese Mac and Cheese

A close-up of creamy, bright orange Instant Pot Mac and Cheese served in a white bowl.
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Make rich, creamy macaroni and cheese quickly using your Instant Pot with this simple, no-scorch recipe.

Ingredients

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  • 1 pound elbow macaroni
  • 4 cups water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Gruyere cheese, shredded
  • 1/4 teaspoon black pepper

Instructions

  1. Place the macaroni, water, salt, and butter into the inner pot of the Instant Pot.
  2. Secure the lid and set the vent to sealing.
  3. Cook on Manual/Pressure Cook setting on High for 4 minutes.
  4. Allow a Natural Pressure Release (NPR) for 5 minutes, then carefully quick release any remaining pressure.
  5. Remove the lid and stir the pasta. If excess water remains, press the Sauté button and cook until the liquid reduces slightly, stirring often.
  6. Turn the Instant Pot off. Stir in the heavy cream until combined.
  7. Add the shredded cheddar, Monterey Jack, and Gruyere cheeses in handfuls, stirring constantly until each addition is fully melted and smooth before adding the next.
  8. Stir in the black pepper. Taste and add more salt if needed. Serve immediately.

Notes

  • Shred your own cheese for the creamiest sauce; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Do not skip the 5-minute Natural Pressure Release; this helps prevent the pasta from boiling over or scorching the bottom.
  • If the sauce seems too thick after melting the cheese, add a splash more heavy cream or milk until you reach your desired consistency.

Nutrition

Find it online: https://cookerykings.com/instant-pot-mac-and-cheese-recipe/