Instant Pot Mac & Cheese
Adapted from Active Hip Momma
Servings Prep Time
6 5minutes
Cook Time Passive Time
4minutes 10minutes
Servings Prep Time
6 5minutes
Cook Time Passive Time
4minutes 10minutes
Ingredients
Instructions
  1. Add macaroni, water, butter, and salt to the pressure cooker liner, seal the pot, and set it to manual (or high pressure) for 4 minutes.
  2. It will likely take about 10-15 minutes to reach pressure. When the timer goes off, flip the valve to “venting” to quick release the pressure. You may want to do this in short bursts at first, in case any of the pasta foam bubbles out the valve.
  3. Once the pressure is release, remove the lid, and slowly stir in 1 cup of milk.
  4. Mix in the shredded cheese slowly, stirring as you go. Add a little more milk, as needed, to reach your desired consistency.
  5. Stir in garlic powder and Sriracha sauce (if using) until thoroughly distributed, and enjoy!
Recipe Notes

*Note: the Sriracha sauce does not make this spicy. It just gives it a little kick of flavor! But you can leave it out if you’re not a fan of Sriracha in general – or, add more of it, if you do want a little heat.