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+ servings

Instant Pot Mac and Cheese

Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Servings: 6 servings


  • 1 lb dry cavatappi pasta
  • 3 tbsp unsalted butter
  • 4 cups vegetable broth
  • 1 tbsp hot sauce I used Cholula
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups sharp cheddar cheese shredded (NOT from the bag)
  • 1 1/2 cups mozzarella cheese shredded (NOT from the bag)
  • 1 cup asiago or parmesan cheese shredded (NOT from the bag)
  • 3/4 cup milk I used whole milk


  • Add the pasta, butter, vegetable broth, hot sauce, onion powder, garlic powder, cayenne pepper, salt, and pepper to your instant pot or similar pressure cooker. Place the lid on and cook on high pressure for 6-7 minutes. Immediately after, perform a quick release.
  • NOTE: This recipe is adjusted for high altitude pressurization (we live at 7220 feet). Please decrease time on pressure cooker by 25% for those that live at sea level.
  • Remove the lid, and add the cheeses, 1 cup at a time. Stir until fully melted after each addition. Add the milk and season to taste with salt and black pepper. Add more milk if you like a "saucier" mac and cheese. Enjoy immediately! This mac and cheese with keep in the fridge for 3-4 days and reheats well in the microwave.