Go Back
+ servings
This Instant Pot Mac and Cheese Recipe only requires a few minutes and a few ingredients: pasta shells, broth, salt, pepper, milk, parmesan, gruyere, and sharp cheddar cheese to make! showmetheyummy.com #instantpot #macandcheese
Print Recipe
5 from 2 votes

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is ultra creamy, ooey-gooey, and made with three kinds of cheese! This is a one pot, quick version of a family favorite classic!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: American
Keyword: instant pot, One Pot, pasta shells
Servings: 6 people
Calories: 580kcal




  • (16 oz) box medium pasta shells uncooked
  • cups vegetable broth
  • teaspoon salt more or less to taste
  • 1/4  teaspoon black pepper more or less to taste
  • 1/2 cup milk plus more, if necessary
  • 1/2 cup shredded parmesan about 2 oz
  • 1 cup shredded gruyere I used a hickory smoked
  • 1 (8 oz) block sharp cheddar cheese shredded


  • Spray instant pot with cooking spray.
  • Add in pasta, broth, salt, and pepper.
  • Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).

  • Cook using the manual button (set to high pressure) and adjust timer on the Instant Pot to 4 or 5 minutes.*

  • The Instant Pot will beep when it's finished. 
Flip the valve to "venting" for a quick release.

  • Remove lid and stir in milk.
  • Stir in parmesan, gruyere, and cheddar. Stir in a little at a time for best results.
  • Taste and re-season, if necessary, and enjoy!
  • Reheat leftovers with a little milk.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!



*4 minutes is more al dente, 5 minutes is softer. Trevor and I both preferred 4 minutes, but some of our friends liked 5 minutes.


Calories: 580kcal | Carbohydrates: 60g | Protein: 29g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 1463mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Calcium: 626mg | Iron: 1.4mg