Go Back
+ servings
Print Recipe
4.63 from 8 votes

Creamy Instant Pot Mac and Cheese

Everyone's favorite mac and cheese in Instant Pot! Unbelievably creamy and easy mac and cheese recipe that tastes A-H-M-A-Z-I-N-G and it is made in one pot. Creamy Instant pot mac and cheese is a family favorite!!
Prep Time6 mins
Cook Time10 mins
Total Time16 mins
Course: Main Course
Cuisine: American
Keyword: instant pot mac and cheese
Servings: 3 servings
Author: Maria Doss




  • 1 cup milk
  • 1 and 3/4 cup shredded cheddar cheese
  • 2 slices American cheese, teared to pieces


  • Heat Instant Pot to saute mode.
    When hot, add butter and let melt. Add all purpose flour and stir continuously for 1 to 2 minutes (the flour begins to get golden brown). Stir in chicken stock and let the mixture begin to boil. 
  • Press cancel and add all group-1 ingredients. Mix well, close and lock lid (making sure the valve is set to seal). Cook on manual for 5 minutes. 
  • Release pressure immediately. Open lid and add all group-2 ingredients. Stir and close lid for 1-2 minutes ( this will help to melt the cheeses). Uncover and stir well.
  • The mac and cheese will thicken as it cools.


Chicken stock - I used 33% reduced sodium chicken stock. If using regular sodium or no sodium stock then adjust salt accordingly. 
Salt - I used unsalted butter and 33% reduced sodium chicken stock and found 1/2 + 1/8 teaspoon salt to be perfect. 
         - Reduce salt - If using salted butter
                                - If using normal sodium chicken stock
                                - If you like less salt
        - Increase salt - If using no sodium chicken stock
I made this one pot mac and cheese recipe in 3-Quart Instant Pot
Mac and cheese tends to thicken as it cools. Just stir in 1 to 3 tablespoons or warm water to loosen it up.