The easiest Instant Pot Mac and Cheese recipe comes together in just minutes, tastes great, and feeds a crowd easily. With just three main ingredients, you really can't go wrong!
Place the uncooked macaroni in the bowl of the pressure cooker. Add the water and stir to combine.
16 oz elbow macaroni, 4 cup water
Secure the lid and close the pressure valve. Set the machine to 4 minutes on manual.
When the machine beeps, release the pressure valve, taking care not to get burned by the steam. Remove the lid and stir the noodles, breaking them up as you stir.
Stir in the Greek yogurt, mixing well. Stir in the shredded cheese in small handfuls, stirring to combine as you go.
⅓ cup plain Greek yogurt, 8 oz cheddar cheese (shredded)
Season to taste with salt and pepper.
salt, black pepper
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on ⅙ the recipe.Substitutions: if you don't have Greek yogurt, sour cream may be used instead.If you don't have macaroni, you can use another short, tube pasta. Be sure to adjust the cooking time. Consult the pasta package, cut the recommended time in half and add one minute. For instance, a pasta that takes 10 minutes to cook in a pot on the stove will take 6 minutes in the instant pot.Variations: There are so many great ways to dress up your mac and cheese. Consider adding cooked chicken or sausage, crumbled bacon, diced ham, chopped scallions, sauteed mushrooms, diced tomatoes, sun-dried tomatoes, olives, or sauteed onions and mushrooms.