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Instant Pot Mac and Cheese


  • 1 lb. uncooked elbow macaroni
  • 4 cups chicken broth
  • 2 Tbsp butter
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 cup milk


  1. In the instant pot, add in the macaroni, chicken broth, butter, garlic powder, salt, and pepper.
  2. Cover and make sure valve is set to sealing. Select manual and set for 5 minutes.
  3. Once done, release pressure manually. If you get any foaming from the valve close back up and try again in a couple of minutes. The foaming should stop. This sometimes happens when doing a quick release with pasta.
  4. Remove lid and mix in cheese and milk. Stir until all the cheese is melted. Serves 6-8.
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