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Instant Pot Creamy Mac and Cheese

Super easy and quick Instant Pot mac and cheese in around ten minutes that your family will love.
5 from 2 votes
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Ingredients
  

  • 2 1/2 cups uncooked elbow macaroni noodles
  • 1 cup vegetable or chicken broth
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 3-4 tablespoons butter cut into cubes
  • 2 cups grated cheddar cheese or a mix like cheddar jack
  • 1/3 cup whole milk can use 2%
  • 1/3 cup heavy cream

Instructions
 

  • Add the uncooked macaroni, vegetable/chicken broth, water, butter, garlic powder, mustard powder, pepper, and salt to the Instant Pot.
  • Place the lid on the pot and set to sealing. Cook on pressure cooker/manual function for 6 minutes.
  • Do a quick release.
  • Add the heavy cream and milk and give it a stir. Last, add in the cheese and stir until creamy and thick. You can turn on the sauté function or just give it a few minutes to thicken.

Notes

Don't think you have ruined your mac and cheese after adding the cream, milk, and cheese! It will seem to have more liquid than you need. Just keep stirring and let thicken a few minutes and it will be great. 
It can also sit with the lid on in the Instant Pot while waiting for other parts of dinner to get ready or served as a buffet item. It tends to thicken up more and get even better.