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–+ servings
Mac and Cheese inside a blue mini casserole dish with an Instant Pot in the background

Jayson’s Pressure Cooked Mac and Cheese (includes Instant Pot instructions)

Maria Bravo
A super easy pressure cooked Mac and Cheese recipe
5 from 4 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course, Side Dish
Servings 4 people

Equipment

  • 1 Pressure Cooker

Ingredients
  

  • 3 cups macaroni 390 g
  • 2 cups chicken stock 500 ml
  • 1 cup milk 250 ml
  • 2 tablespoons unsalted butter 35 g
  • 1 teaspoon mustard of choice optional
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic minced/crushed
  • ¼ teaspoon sea salt optional, I personally don’t add it as it becomes too salty for the Tapas’ family taste
  • 3 tablespoons grated Parmesan cheese 30 g
  • 2 cups grated cheese 195 g (I use mature cheddar)
  • ½ cup cream cheese 115 g

Instructions
 

  • Place macaroni, chicken stock, milk, butter, mustard, paprika, garlic and salt (if using) in the inner pot and mix well.
  • Pressure cook 5 minutes, high pressure, wait a few seconds for things to settle down inside and do a quick release (in conventional pressure cooker: 5 minutes on high pressure once it starts whistling followed by a quick release).
    The wait is because pasta foams up and it can splatter when you quick release, believe it or not cheaper supermarket-own brands are better for pressure cooking so save your pennies. Some people place a tea towel over the lid just in case it splatters when quick releasing pasta just in case it splatters but this is NOT a recommended practice, I tend to let it settle down inside first, 30 seconds-one minute. The other thing you can do is a gradual quick release, start letting the steam out after the resting time, if it splatters then close the vent again, then try again after a little while. Another trick is to cook it for 4 minutes and let it have about 3-4 minutes natural release, way less splatter that way too. This applies to any pasta dishes you cook in your Instant Pot.
  • When finished: mix in grated cheese, grated Parmesan, and cream cheese until all combined! Let it sit for a couple of minutes. Serve immediately.

Notes

Tip: if you use a different pasta shape just remember that the key is in halving the cooking time and not waiting too long to do a quick release, otherwise it may be overcooked, if it’s undercooked, pop the lid back on and let it rest for a little while
Terminology
– Quick release means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting. This video shows you how to do it.
– Natural release means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. No need to cancel the automatic Keep Warm function. If it takes over 15 minutes, you’re ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Keyword Instant Pot, Pasta
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