Go Back
Pressure Cooker Mac n Cheese made in the Instant Pot

Pressure Cooker Mac n Cheese

Creamy, savory macaroni and cheese from the Instant Pot


  • 1 tbsp olive oil
  • 12 oz bacon diced into 1" pieces
  • 16 oz rigatoni pasta
  • 4 cups water
  • 2 cups sharp cheddar cheese shredded
  • 1 cup cream or milk
  • 1 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp flour


  1. Place olive oil in Instant Pot and turn to sautée, medium setting. When oil is hot, place bacon in Instant Pot and stir until fried down to desired level of crispiness. Turn Instant Pot off and drain water and fat from bacon and then return bacon to Instant Pot.

  2. Place pasta in Instant Pot, on top of bacon. Add water and place cover on Instant Pot making sure that vent is in "sealing" position. Select manual setting (high) for four minutes. Do a quick release at end of cycle using caution to not get burned from the steam.

  3. Select sauté function (low setting) and use a large wooden spoon and stir in cheese, cream or milk, salt an mustard.  The excess liquid will get absorbed by the pasta with a couple of minutes of stirring and a little heat from the sauté feature. If you want to thicken the mac n cheese a bit, sprinkle in a bit of flour to desired consistency.

  4. Serve immediately, or place cover on Instant Pot with vent open and Instant Pot turned to "keep warm" setting. Alternatively, you can place the mac n cheese in an oven safe dish, place it in a warm oven to keep warm or under the oven broiler for a minute or so to brown the top.

Recipe Notes

When doing a quick release, place a moist towel over vent to help absorb the hot steam. Use caution and wear an oven met to prevent serious burn or injury from hot steam.

Adjust liquid and flour to desired consistency. Be sure not to add too much flour at the end of this recipe. The mac n cheese will thicken with a little time, stirring, and heat.