My Instant Pot is one of the most used kitchen gadgets. Did you know you can make Instant Pot mac and cheese? Yep, it’s yummy, creamy goodness – try it!
Mac and cheese is a staple of the diet of many kids around the country. My kids even love mac and cheese. We get Annie’s Organic Mac and Cheese from Costco for a quick and easy fix, but let’s face it, homemade is always better.
Even Zoë, my almost 9-year old daughter, knows how to make mac and cheese from scratch on the stove. It’s super easy once you get the hang of it.
Did you know that you can make mac and cheese in the Instant Pot too? Seriously, this one kitchen gadget never ceases to amaze me.
I like the uber creamy texture of this recipe. It’s a bit different than what you get from a box because the sour cream and cream cheese make it richer. Yum!
If you’re looking for a new Instant Pot recipe to try, give this creamy Instant Pot Mac and Cheese recipe a try. And be sure to let us know what you think in the comments below!
Creamy Instant Pot Mac and Cheese
Ingredients
- 5 cups cooked organic macaroni noodles
- 4 ounces cream cheese
- 1/4 cup sour cream
- 2 cups cheddar cheese, grated
- 1/2 cup plus 2 tablespoons evaporated milk
- Sea salt and pepper, to taste
Directions
- Cook your macaroni noodles according to the directions on the package. Drain the noodles, then transfer them to your Instant Pot.
- Add the cream cheese, 1/2 cup of evaporated milk, sour cream and half of the cheese to the Instant Pot and stir well.
- Set your Instant Pot to manual (high pressure) for 5 minutes, then use quick release to release the pressure.
- Remove the lid and stir in the rest of the cheese and the remaining 2 tablespoons of evaporated milk, then season to taste with sea salt and freshly ground pepper.
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Ingredients
- 5 cups cooked organic macaroni noodles
- 4 ounces cream cheese
- 1/4 cup sour cream
- 2 cups cheddar cheese grated
- 1/2 cup plus 2 tablespoons evaporated milk
- Sea salt and pepper to taste
Instructions
- Cook your macaroni noodles according to the directions on the package. Drain the noodles, then transfer them to your Instant Pot.
- Add the cream cheese, 1/2 cup of evaporated milk, sour cream and half of the cheese to the Instant Pot and stir well.
- Set your Instant Pot to manual (high pressure) for 5 minutes, then use quick release to release the pressure.
- Remove the lid and stir in the rest of the cheese and the remaining 2 tablespoons of evaporated milk, then season to taste with sea salt and freshly ground pepper.
