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–+ servings
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4.45 from 9 votes

Instant Pot Creamy Mac & Cheese

Cook Time10 minutes
Total Time10 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: best creamy mac and cheese recipe, east instant pot mac and cheese recipe, Instant pot creamy mac and cheese, pressure cooker creamy mac and cheese
Servings: 6
Calories:

Equipment

  • Pressure Cooker / Instant Pot

Ingredients

  • 16 oz cavatappi noodles 1 box
  • 4 cups low-sodium chicken broth or vegetables broth
  • 2 cups shredded sharp chedder cheese preferably freshly shredded
  • 1 cup parmesan cheese preferably freshly shredded
  • ½ cup heavy whipping cream
  • 4 oz cream cheese room temperature
  • 1 tbsp buffalo sauce or crystal hot sauce
  • 1 tsp onion powder
  • 1 tsp salt +/- adjust to you liking
  • ¼ tsp black pepper +/- adjust to you liking

Instructions

  • Place cavatappi noodles into the cooker (cavatappi is recomended but if you prefer a different type feel free to venture out, it will turn out just as good). Add chicken broth, heavy whipping cream, cream cheese and onion powder; mix and stir.
  • Place the lid on. Pressure cook on high for 3 minutes and 5 minutes natural release. Follow the manfacture instructions for a quick release. Remove the lid. Mix well until the cream cheese completely covers the noodles.
  • Add buffalo sauce and the rest of the cheese (in 4-5 increments to prevent clumping); stir until cheese is fully melted and well mixed. Season with 1 tsp salt (+/- adjust to your liking) and ¼ tsp black pepper; mix and stir.

Serve and enjoy!