The creamiest, cheesiest Instant Pot Creamy Macaroni and Cheese you will ever have – and it’s all made in less than 10 minutes!


1 lb Pasta – I use large elbow macaroni noodles
4 cups of water
4 tbsp butter
2 tsp kosher or sea salt
1/2 tsp black pepper
1 cup heavy cream
8 oz sharp cheddar cheese, shredded
8 oz Mexican or Colby Jack Blend Cheese, shredded


Pour pasta, water, salt, pepper, and butter into Instant Pot and stir. Place lid on and turn to lock. Make sure the pressure valve is closed. Set to Manual Pressure Cook at high pressure for 4 minutes. When 4 minutes is up, open the valve and release pressure immediately. *See Note
Pour in both cheeses and cream and stir. Serve

Recipe Notes

Note: When opening the valve some of the foamy water will spew out. You may want to put a damp towel loosely over the valve or make sure you have it in an area that can be wiped up.


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