Instant Pot Mac and Cheese Four Irresistible Styles

Creating rich, creamy, and undeniably delicious Instant Pot Macaroni and Cheese is incredibly simple! This comprehensive guide will equip you with all the knowledge needed to master the art of pressure cooker mac and cheese, featuring not one, but FOUR gourmet-quality sauce variations: the timeless Ultimate Classic Cheddar, the savory Smoked Gouda and Bacon, the sophisticated Truffled Mushroom, and the luxurious Creamy Crab. Prepare to transform your weeknight meals and impress your guests with this ultimate comfort food, made effortlessly in your Instant Pot.

For years, my electric pressure cooker, particularly my beloved Instant Pot, has been a game-changer in my kitchen. It excels at transforming tough cuts of meat into fall-apart tender dishes, like my celebrated Instant Pot Corned Beef and hearty Texas-Style Chili. Beyond saving time on slow-cooked classics, it’s also perfect for recreating complex, all-day flavors in a fraction of the time, as evidenced by my popular Bolognese Sauce. The sheer versatility of this appliance never ceases to amaze me.

So, when I first heard whispers that one could effortlessly prepare macaroni and cheese in the Instant Pot, my culinary curiosity was instantly piqued. As the days grow shorter and the air turns crisp, is there truly anything more comforting and inviting than a generously cheesy, warm bowl of macaroni and cheese? It’s the quintessential comfort food, and the thought of making it with such ease was too good to resist.

Developing the Ultimate Instant Pot Mac and Cheese Recipe

Let’s be honest: my initial attempts at Instant Pot Macaroni and Cheese were far from stellar. While the process was undeniably easy, the results left much to be desired. The pasta was often too soft, lacking that satisfying al dente bite. The sauce, typically relying on evaporated milk in many quick recipes, missed the fresh, vibrant dairy flavor that I adore in classic mac and cheese. Overall, the first few batches tasted disappointingly bland. We ate them, of course, but there were no enthusiastic requests for second helpings, nor did anyone rave about the flavor. My family’s expressions were more polite than pleased.

But I was committed. A truly great Instant Pot mac and cheese recipe had to be possible! After ten (yes, ten!) dedicated batches of rigorous testing and tweaking, I finally perfected a combination of flavors and textures that my family and friends absolutely adore. This wasn’t just about speed; it was about achieving decadent, cheesy success without compromising on taste or quality. My three most significant breakthroughs in developing this recipe, which elevate it from bland to brilliant, were:

1. Prioritizing Fresh Dairy and Quality Cheese. This might seem obvious, but it’s often overlooked in quick recipes. Just like any other dish, the final flavor is directly proportional to the quality of the ingredients you use. Fresh whole milk, heavy cream, and premium cheeses make an enormous difference. Avoid pre-shredded cheeses where possible (more on this later) and opt for flavorful varieties.
2. Adding Seasonings After Pressure Cooking. This was a game-changer. High-pressure cooking can have an adverse effect on the potency and nuance of finely chopped aromatics and ground spices, particularly delicate ones like garlic and onion powder. To ensure the best-flavored macaroni and cheese sauce—one that’s bright, aromatic, and perfectly balanced—I now add the majority of my seasonings, along with the fresh dairy and cheeses, once the pressure cooking phase is complete. This allows their full flavor profile to shine through.
3. Setting Realistic Expectations. It’s crucial to understand that Instant Pot Mac and Cheese, while incredibly creamy, rich, and comforting, is a distinct dish from traditional roux-thickened, béchamel-based recipes, especially those that are baked. Baked versions develop a crisp top and a denser, often richer, interior. Macaroni and cheese prepared in an electric pressure cooker will naturally have a softer, more uniformly creamy texture, closely resembling a classic stovetop mac and cheese. Embracing this difference ensures you’ll be delighted with the results.

Why You Absolutely Need to Make Macaroni and Cheese in Your Instant Pot

While you certainly don’t need an electric pressure cooker to achieve a magnificent mac and cheese, it offers a truly compelling argument for doing so. This recipe is not just delicious; it’s also incredibly **convenient, efficient, and genuinely fun** to prepare. As an avid Instant Pot user, I’m always seeking new and innovative ways to utilize this versatile appliance beyond the standard stews and roasts, and mac and cheese is a fantastic addition to its repertoire.

Although the total time, including the pot reaching pressure, might not be significantly faster than some stovetop recipes, the primary advantages lie elsewhere. The Instant Pot method drastically **reduces cleanup**. Everything, from sautéing the aromatics to cooking the pasta and melting the cheese into a luscious sauce, happens right in the single Instant Pot insert. There’s no need to boil water in a separate pot, drain pasta, or juggle multiple pans on the stovetop. This streamlined process makes it an **ideal dish for busy weeknights** when time is precious but comfort food cravings are strong. It’s a truly hands-off approach that yields impressive results.

How to Make Instant Pot Macaroni and Cheese: The Ultimate Classic Cheddar (Step-by-Step)

Step 1: Sauté Aromatics and Pressure Cook the Pasta to Perfection

We kick off this recipe with a step that borrows from my traditional baked macaroni and cheese: building a flavorful foundation. Begin by sautéing finely chopped yellow onions in unsalted butter directly in your Instant Pot insert using the “SAUTÉ” function. This process gently caramelizes the onions, releasing their sweet aroma and adding depth to the final sauce. Continue to sauté until the onions are beautifully translucent, typically 3-4 minutes. This initial step is vital for a rich, complex flavor profile. (Refer to Photo 01 in the recipe card for visual guidance)

Once the onions are ready, press “CANCEL” to turn off the sauté function. It’s now time to cook the pasta. Add one pound of dry elbow macaroni (or your preferred short-cut pasta, ensuring it’s submerged) to the pot, along with one teaspoon of kosher salt. For the cooking liquid, you have a choice: either combine 2 cups of low-sodium chicken or vegetable broth with 2 cups of water, OR use a total of 4 cups of water. Both options yield excellent results, offering a slight variation in flavor intensity. (Refer to Photo 02)

After adding the pasta and liquid, secure the Instant Pot lid, rotate the steam release handle to the “Sealing” position, and set the Instant Pot to “HIGH PRESSURE” for 4 minutes for elbow macaroni. This precise timing ensures perfectly cooked, al dente pasta. Once the pressure cooking cycle is complete, carefully and immediately flip the steam release handle to “Venting” to perform a quick release of the pressure. This stops the cooking process promptly to prevent overcooked, mushy pasta. (Refer to Photo 03)

Step 2: Crafting the Silky, Irresistible Cheese Sauce

Once the float valve has dropped, indicating that all pressure has been released, carefully uncover the Instant Pot. Give the cooked pasta a good stir to separate any strands that might have clumped together during cooking. At this point, it’s important to check for excess liquid. If you notice more than approximately a tablespoon of residual liquid remaining in the insert, it’s best to drain it off before proceeding. (In my experience, this rarely happens, mostly with certain pasta shapes, but it’s a good practice to ensure your sauce isn’t watery.)

Now, it’s time to build that incredible cheese sauce. Add the dry mustard powder (this ingredient is a secret weapon, balancing the richness of the dairy with a subtle tang and depth), onion powder (to enhance the foundational onion flavor), sweet paprika, and freshly-ground black pepper directly to the pasta. Next, incorporate the softened cream cheese and warm heavy cream or half and half. Stir vigorously until all ingredients are thoroughly combined and the mixture becomes beautifully creamy and smooth. (Refer to Photo 04)

Switch your Instant Pot from the “Keep Warm” setting (which it defaults to after pressure cooking) to “SAUTÉ: LOW.” This low heat setting is crucial for a smooth sauce. Begin adding your shredded cheeses—sharp cheddar for classic flavor and Parmigiano Reggiano for a salty, nutty bite—in small batches, about a cup at a time. After each addition, stir continuously with a wooden spoon or sturdy spatula until the cheese is completely melted and smoothly incorporated into the sauce before adding the next batch. This gradual melting prevents the cheese from clumping and ensures a velvety texture. (Refer to Photo 05)

Step 3: Final Seasoning Touches and Immediate Serving

Once all the cheeses have been lovingly incorporated into your rich sauce, it’s time for the most important step: tasting for seasoning. I often find that a little extra kosher salt and freshly ground black pepper are needed to truly bring out the flavors. Don’t be shy – adjust until it’s perfect for your palate. For those who appreciate a bit of heat, a few dashes of your favorite hot sauce or a generous pinch (or more, if you dare!) of cayenne pepper can add a wonderful kick. (Refer to Photo 06)

For the absolute best texture and peak creaminess, it is essential to **serve your Instant Pot Macaroni and Cheese immediately** after it’s finished. As it stands, the pasta will continue to absorb liquid, and the sauce will thicken considerably. To add an extra layer of delight and contrast, garnish each serving with your favorite crunchy topping. For the classic recipe, we particularly love using crushed cheddar and asiago cheese crisps, found in the gourmet cracker aisle, which provide a fantastic textural counterpoint to the creamy pasta.

5 Essential Tips for Making the Best Instant Pot Mac and Cheese Ever

Achieving truly outstanding Instant Pot Macaroni and Cheese goes beyond just following the steps; it involves a few key practices that significantly enhance the final result. Here are my top 5 tips to ensure every batch is nothing short of perfection:

1. Invest in a Ceramic Nonstick Insert for Your Instant Pot. This single accessory can dramatically improve your cooking experience and cleanup, especially for dishes like rice, pasta, and any “gooey” or sticky foods. The nonstick surface prevents pasta from sticking to the bottom, makes stirring effortless, and cleanup becomes an absolute breeze. It’s a worthy investment for any Instant Pot enthusiast. You can find them on Amazon.
2. Adjust Pasta Cooking Times According to Shape. While 4 minutes at high pressure works perfectly for elbow macaroni, pasta cooking times are not universal. As a general rule, plan to cook your pasta for exactly half of the al dente time indicated on the package directions for stovetop cooking, rounded down. Always use a quick release once cooking is complete. For example, if a box recommends 9 minutes for al dente, cook it for 4 minutes in the Instant Pot. I’ve included a detailed list of tested pasta cooking times in the notes section of the recipe card below for your convenience.
3. Soften Cream Cheese and Warm Cream for a Velvety Base. For the creamiest, most harmonious cheese sauce, it’s crucial to soften your cream cheese and gently warm your heavy cream or half and half before incorporating them into the cooked pasta. Cold ingredients can cause the sauce to seize or become lumpy. I typically achieve this by placing the cream cheese on the counter for 30 minutes and gently warming the cream in the microwave for a minute or two while the pasta is pressure cooking. This thoughtful preparation ensures a perfectly smooth and emulsified sauce.
4. Always Shred Your Own Cheese! This tip cannot be emphasized enough for a truly superior cheese sauce. Pre-shredded cheeses, while convenient, are often coated with anti-caking agents like cellulose or potato starch to prevent them from clumping in the bag. These starches don’t melt smoothly and can result in a grainy, less creamy sauce. For the best texture and flavor, purchase blocks of cheese and grate them yourself, either by hand or using the shredding disk on your food processor. The difference is remarkable.
5. Don’t Skimp on the Crispy Toppings. Instant Pot Macaroni and Cheese, by its nature, is wonderfully soft and creamy. However, one element I initially missed from my beloved baked mac and cheese recipes was those delightful crispy bits. Adding a crunchy topping introduces a crucial textural contrast that elevates the entire dish. Something as simple as a sprinkling of toasted panko breadcrumbs can work wonders, adding an unexpected layer of dimension and satisfaction.

Frequently Asked Questions About Pressure Cooker Macaroni and Cheese

Q. Can I prepare this recipe in advance?

A. Honestly, I strongly advise against making this recipe ahead of time if you want to experience it at its best. While you *can* refrigerate and reheat leftovers, the consistency will be noticeably different from when the dish is freshly made. Instant Pot Macaroni and Cheese thickens significantly as it cools (often solidifying into a firm block), and because it doesn’t use a roux-based sauce, reheating it to its original creamy glory can be challenging.

If you absolutely must store and reheat, you’ll need to add extra milk or cream, one tablespoon at a time, gradually stirring until the sauce reaches your desired consistency. Even with this effort, the flavor and texture will not be as vibrant or smooth as when it’s freshly prepared. **For the most sublime experience, plan to make and serve this recipe as close to your mealtime as possible.**

Q. Can I use different types of cheese in this recipe?

A. Absolutely! One of the joys of mac and cheese is its adaptability. You can experiment with almost any good melting cheese to customize the dish to your personal preferences and create unique flavor profiles.

For the quintessential classic version, we wholeheartedly recommend a blend of sharp cheddar and Parmigiano Reggiano, as the latter adds a wonderful salty, nutty depth. If you prefer a milder, incredibly creamy cheese sauce, consider substituting some of the sharp cheddar with Monterey Jack. For those who enjoy a zesty kick, pepper jack cheese is a fantastic and fun addition that brings a pleasant heat.

Remember that certain cheeses, such as mozzarella or Gruyère, tend to create a more “stretchy” or stringy consistency when melted. If your goal is a consistently creamy sauce, use a lower proportion of these types of cheeses in your chosen blend. Feel free to be creative! You can also try incorporating less traditional cheeses into the base, like the bold tang of Gorgonzola, the buttery notes of Brie, the pungent aroma of Taleggio, or the delicate tartness of Chèvre. When experimenting with strong or tangy cheeses, always start with a conservative amount and add more to taste. It’s always easier to intensify a flavor than to mellow out a sauce that’s become too strongly flavored.

Q. Can I double the recipe for my 8-quart Instant Pot?

A. Yes, you can certainly double this recipe when using an 8-quart Instant Pot. The actual pressure cooking time for the pasta will remain the same (4 minutes at high pressure for elbow macaroni). However, do keep in mind that a larger volume of ingredients will require a slightly longer time for the Instant Pot to come up to pressure, typically an additional couple of minutes. The cooking quality will remain excellent.

Q. Help! Liquid or foam is coming out of the Instant Pot steam release knob.

A. This can occasionally happen when you perform a quick release after pressure cooking starchy foods like pasta. The butter in the pot helps to minimize this, but it has still occurred to me a few times, particularly with certain longer-cooking pasta shapes. It’s a common occurrence and easily manageable.

If you observe liquid or foam starting to escape from the steam knob, quickly grab an oven mitt or thick cloth and carefully flip the knob back to the “Sealing” position. Wait approximately 30 seconds to allow the pressure to stabilize slightly. Then, slowly begin to release the pressure again, moving the handle back and forth incrementally between “Sealing” and “Venting” every 15 seconds or so. This gentler, incremental release should cause the foam to subside, preventing any mess while still allowing the pressure to release safely.

Three Gourmet Instant Pot Macaroni and Cheese Variations to Try

But wait, there’s more to explore beyond the classic! Once I realized the sheer ease and convenience of crafting a superb cheddar macaroni and cheese in the Instant Pot, I knew I couldn’t stop at just one version. The potential for creative culinary twists was too exciting to ignore. These variations transform a beloved comfort food into elegant, restaurant-quality dishes perfect for any occasion, from casual family dinners to impressing guests.

Our absolute favorites, for which I’ve provided detailed recipes in the card below, are:

• Smoked Gouda and Bacon Instant Pot Mac and Cheese: This irresistible variation elevates the classic recipe with the addition of crispy, savory crumbled bacon and the wonderfully creamy, slightly sweet, and smoky notes of Gouda cheese. It’s a hearty, flavorful twist that adds a layer of sophisticated depth and texture. The smoky bacon complements the rich cheese beautifully, making every bite a delight.
• Truffled Mushroom Instant Pot Mac and Cheese: For a truly elegant and gourmet experience, this variation combines sautéed mixed mushrooms (I love using a blend of cremini, shiitake, and chanterelle for their varied textures and flavors), aromatic garlic, fragrant truffle oil, and fresh thyme. This sophisticated blend transforms a simple comfort food into a luxurious, restaurant-quality dish that’s perfect for special occasions or when you want to indulge in something truly extraordinary.
• Creamy Crab Instant Pot Mac and Cheese: Bring a touch of coastal indulgence to your table with this splurge-worthy variation. Featuring sweet lump or jumbo lump crabmeat, perfectly seasoned with your favorite seafood seasoning (such as Old Bay), and brightened with a refreshing pop of fresh lemon juice, this dish is a celebration of luxurious flavors. It’s an exquisite way to enjoy mac and cheese with a decadent seafood flair.

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Rating: 5 out of 5 stars (from 2 votes)

Instant Pot Macaroni and Cheese (4 Ways!)

by
Amanda Biddle

Making decadent, cheesy macaroni and cheese in the Instant Pot is easy and convenient! Go classic or “gourmet” with four different sauce variations and find your family’s favorites. Don’t miss my Crunchy Topping Guide for recipes and ideas to finish the dish.

Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Servings:
6 to 8 servings

Watch the video: Instant Pot Macaroni and Cheese (4 Ways!)

It’s a cinch to make rich, creamy Instant Pot Macaroni and Cheese! This guide will walk you through everything you need to know to make the best mac and cheese in your pressure cooker, with FOUR gourmet-quality sauces: Ultimate Classic Cheddar, Smoked Gouda and Bacon, Truffled Mushroom, and Crab.

Equipment

• 6 quart Instant Pot
• Ceramic (nonstick) insert (highly recommended)

Ingredients

Base (All Variations)

• ½ cup finely-chopped yellow onions
• 1 pound elbow macaroni (or your favorite short-cut pasta, see notes for cooking times)
• 2 cups water
• 2 cups low sodium chicken or vegetable broth (OR omit broth and use 4 cups total water)
• 1 teaspoon kosher salt
• 2 teaspoons ground mustard powder (I use Colman’s)
• ¾ to 1 cup heavy cream or half and half (depending on how rich you want the finished dish – heavy cream will yield a creamier sauce), warmed
• 4 ounces block-style cream cheese, softened

Ultimate Classic Cheddar

• 4 tablespoons unsalted butter
• ½ teaspoon onion powder
• ½ to 2 teaspoons sweet paprika (start with 1/2 teaspoon and add, to taste; quantity will depend on how fragrant your paprika is)
• ½ teaspoon freshly-ground black pepper
• 14 ounces shredded sharp or extra-sharp cheddar (3-1/2 cups, lightly packed)
• ½ cup grated Parmigiano Reggiano
• Hot sauce or cayenne pepper, to taste (optional)

Bacon-Gouda

• 4 ounces bacon, cut into a small dice
• 2 tablespoons unsalted butter
• ½ teaspoon onion powder
• ½ teaspoon sweet paprika
• ½ teaspoon freshly-ground black pepper
• 8 ounces shredded sharp cheddar (about 2 cups, lightly-packed)
• 8 ounces shredded smoked gouda (about 2 cups, lightly-packed)

Truffled Mushroom

• 4 tablespoons unsalted butter
• 10 ounces sliced mushrooms (I use a gourmet mix of cremini, shiitake, and chanterelle)
• ½ teaspoon freshly-ground black pepper
• ½ teaspoon garlic powder
• 1 teaspoon chopped fresh thyme leaves
• 6 ounces shredded gruyere (about 1-1/2 cups, lightly-packed)
• 8 ounces shredded sharp white cheddar (about 2 cups, lightly-packed)
• ½ cup grated Parmigiano Reggiano
• 1-3 teaspoons truffle oil (to taste, depending on the potency of the bottle you’re using)

Creamy Crab

• 4 tablespoons unsalted butter
• ½ teaspoon garlic powder
• ½ teaspoon sweet paprika
• 1-3 teaspoons seafood seasoning (such as Old Bay), to taste, depending on the brand
• 2 teaspoons Worcestershire sauce
• ¼ cup grated Parmigiano Reggiano
• 10 ounces shredded sharp white cheddar (about 2-1/2 cups, lightly-packed)
• 4 ounces shredded muenster (about 1 cup, lightly-packed)
• 2 tablespoons chopped fresh chives
• 1-2 tablespoons fresh lemon juice (to taste)
• ¾ pound lump or jumbo lump crabmeat, picked over for cartilage
• Your favorite hot sauce, to taste (optional)

Instructions

Ultimate Classic Cheddar

1. Melt butter in your Instant Pot on the SAUTÉ – NORMAL setting until foaming subsides. (Note: I highly recommend using the ceramic, non-stick insert for this recipe.) Add onions and cook for 3-4 minutes, until translucent.
2. Hit the Cancel button to turn off the Instant Pot. Add pasta and 2 cups each of broth and water, OR 4 cups of water, and 1 teaspoon of kosher salt. Stir to combine. Place the lid on the Instant Pot, turn the valve to seal, and set it on High Pressure for 4 minutes. When finished cooking, quick release the pressure.
3. Stir the pasta to break up any clumps. (See important recipe note below about extra water in the pot before proceeding.) Add onion powder, mustard powder, pepper, paprika, cream cheese, and heavy cream and stir until smooth.
4. Turn the Instant Pot to SAUTÉ – LOW. Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. If the sauce is too thick, add a little extra cream or half and half, a tablespoon at a time, until your desired consistency is reached. If it’s too thin, just let it stand for a few minutes on the KEEP WARM setting, stirring occasionally, and the sauce will thicken on its own.
5. Season to taste with salt, pepper, and hot sauce or cayenne, if using. Serve immediately.
   Recommended Crunchy Topping: Crushed Cheese Crisps

Bacon-Gouda

1. Cook the bacon in your Instant Pot insert on the SAUTÉ – NORMAL function until crisp. Use a slotted spoon to remove the bacon from the pot and set aside. You should have 2 tablespoons of fat left in the pot (carefully pour out any extra).
2. Add 2 tablespoons unsalted butter to the insert and heat until foaming subsides. Proceed with the Classic recipe, sautéing onions and cooking the pasta. Use 4 cups of water instead of the 2 cups chicken broth/2 cups water mixture.
3. When the pasta is cooked, release the pressure and turn the Instant Pot to SAUTÉ – LOW. Stir the pasta to break up any clumps. Add onion powder, mustard powder, pepper, paprika, cream cheese, and heavy cream and stir until smooth.
4. Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. Stir the reserved bacon into the pasta. Season to taste with salt and pepper. Serve immediately.
   Recommended Crunchy Topping: Toasted Buttery Panko

Truffled Mushroom

1. Melt 2 tablespoons of butter in the Instant Pot insert on the SAUTÉ – NORMAL function until foaming subsides. Add mushrooms and a pinch each of salt and pepper, and cook until soft and lightly-browned, about 8-10 minutes. Remove mushrooms from the insert and set aside.
2. Melt the remaining 2 tablespoons of butter in the insert and proceed with the Classic recipe, sautéing onions and cooking the pasta. Use 4 cups of water instead of the 2 cups chicken broth/2 cups water mixture.
3. When the pasta is cooked, release the pressure and turn the Instant Pot to SAUTÉ – LOW. Stir the pasta to break up any clumps. Add garlic powder, mustard powder, pepper, thyme, cream cheese, and heavy cream and stir until smooth.
4. Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. Stir the truffle oil and reserved mushrooms into the pasta. Season to taste with salt and pepper. Serve immediately.
   Recommended Crunchy Topping: Toasted Garlic-Parmesan Panko

Creamy Crab

1. Follow the instructions to sauté the onions and cook the pasta in the Classic recipe. Use 4 cups of water instead of the 2 cups chicken broth/2 cups water mixture.
2. When the pasta is cooked, release the pressure and turn the Instant Pot to SAUTÉ – LOW. Stir the pasta to break up any clumps. Add garlic powder, mustard powder, paprika, seafood seasoning, Worcestershire sauce, cream cheese, and heavy cream and stir until smooth.
3. Add the cheeses about a cup at a time, stirring to combine until a creamy, cheesy sauce forms. Stir in the lemon juice, chives, and hot sauce (if using). Gently fold in the crabmeat. Season to taste with salt and pepper. Serve immediately.
   Recommended crunchy topping: Toasted Spicy Butter Cracker Crumbs

Notes

The blog post attached to this recipe card contains crucial information to maximize your success! We strongly encourage you to give it a thorough read. For your convenience, you can click to jump to the following key sections: How to Make Instant Pot Mac & Cheese (with Step by Step Photos), Top 5 Tips for Perfection, Frequently Asked Questions (FAQ’s).

Cooking Times:

While the total high-pressure cooking time for elbow macaroni in this recipe is just 4 minutes, the listed total cooking time of 35 minutes accounts for all phases: sautéing the onions, the Instant Pot building pressure, depressurizing, and finally, crafting the luscious cheese sauce.

Pasta Cooking Times by Shape:

As a general guideline, for perfectly al dente pasta in the Instant Pot, you should pressure cook it for half of the al dente time recommended on the box instructions for stovetop cooking, rounded down. After cooking, always perform a quick release of pressure. For example, if your pasta box suggests 9 minutes for al dente on the stove, cook it for 4 minutes on high pressure in the Instant Pot with a quick release.
Based on our extensive testing for this post, here are observed cooking times for various pasta shapes:

• Elbow Macaroni: 4 minutes
• Medium Shells: 4 minutes
• Pipette: 4 minutes
• Penne: 5-6 minutes
• Cellentani/Cavatappi: 6 minutes
• Gemelli: 6-7 minutes

Important Note: After the pasta has finished cooking and the pressure has been released, if you observe more than approximately 2 tablespoons of water remaining in the Instant Pot insert, it is crucial to drain this excess liquid before proceeding with the cheese sauce. Failing to do so will result in a watery, diluted sauce.

Nutrition Estimate (Per Serving, Classic Cheddar)

Calories: 588 kcal | Carbohydrates: 47 g | Protein: 25 g | Fat: 33 g | Saturated Fat: 21 g | Cholesterol: 104 mg | Sodium: 1030 mg | Potassium: 310 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1303 IU | Vitamin C: 5 mg | Calcium: 519 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation and is based on the Classic Cheddar variation.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been specifically tested for high altitude/elevation cooking and baking.

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