How to Make Macaroni and Cheese in a Pressure Cooker

Hi there! Looking for a quick and delicious meal in about 10 minutes? Let’s make macaroni and cheese in a pressure cooker!

You will now have the right recipe for your pressure cooker and never go back to kraft again.  My kids were always huge fans of Kraft macaroni and cheese when they were little. But if you really look at the box and all those fake ingredients, it’s really a question of what exactly is in that cheese packet.

You can whip up macaroni and cheese in the pressure cooker in no time at all. Plus your kids will love it even more. Not to mention, so will you.

We are here to take the stress out of pressure.


Pin it, make it! Hope to see you back again.

Macaroni and Cheese in the Instant Pot

4 from 1 vote
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course Main Course
Cuisine American


  • 1 cup Heavy cream
  • 1 tbsp Butter
  • 1/2 cup Milk
  • 3 cups Shredded cheese Sharp, gouda, mozzarella
  • 1 teaspoon salt
  • 1 1/2 cup Chicken broth or stock
  • 3 cups macaroni


  • Place the macaroni, chicken broth, or stock (we like either or for this recipe), heavy cream, salt, and pepper into the pressure cooker.
  • Set to high pressure
  • Set for 7 minutes. and let the pot do a Natural Release.
  • Remove the lid, directing the steam away from you. Add the butter, milk, and cheeses to the pot and stir. Enjoy your creamy and delicious macaroni and cheese.


** For the lobster version, cheddar, Gruyere, and Pecorino romano -1 teaspoon or however to your liking Salt and pepper- 2 1/2 cups Chicken stock
** If you have no heavy cream, melt 1/3 cup butter in the microwave and then add 2/3 cup milk.
** If you have 2% milk, add a tablespoon of flour to the ingredients.


Instant Pot Macaroni and cheese, creamy and delicious


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15 thoughts on “How to Make Macaroni and Cheese in a Pressure Cooker

  1. Debbie says:

    When your meal is finished cooking it naturally goes to NPR. You don’t have to do anything actually but let it run its cycle.

  2. Sara says:

    This is my go to recipe for Mac and cheese – the best that I have tried to date and my husband loves it.

  3. Debbie Whiteford says:

    This recipe sounds sooo yummy! I love all the pics but do you have a condensed form I can print out. Say 1 or 2 pages instead of 13?

  4. Debbie says:

    Hi Debbie, I am working on converting all my recipes to a printable card format. I don’t have it yet..but my newer recipes all have it. It’s taking some time to convert.

  5. Kim says:

    Could adding shrimp with lobster at the end work for seafood mac and cheese pressure cooker

  6. Sharon from Tennessee says:


    I am brand new to my Ninja Foodi and your website, so maybe I just don’t know where to find things. I have looked high and low trying to find the amounts of the macaronii and the chicken stock needed for this recipe…Help

    Also, will this recipe work as written in the Ninja Foodi?

  7. Debbie says:

    I am so sorry it wasn’t in there? I am not sure what happened there but I just added it. YES, you can make this the same exact way in the Ninja Foodi. ENjoy.

  8. Debbie says:

    I would add a little more cheese, put the Mealthy CrispLid on and set to 390 degrees for just a few minutes to get the cheese brown and bubbly. You would not have the pressure cooker on at this point, just the lid.

  9. Enola G. Crayton says:

    New to this insta pot trend. What is “do a NR”? in the directions? and is this for what size of pot?

  10. Debbie says:

    I would top more cheese, on, perhaps a little bread crumbs too. Set Mealthy on top of pot, and set to the highest temperature for about 5 minutes to get bubbly and brown.

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