For More Tested Recipes, Check Out :)
Pressure Cooker Mac and Cheese
Make this dreamy & creamy Pressure Cooker Mac and Cheese Recipe: tender macaroni in smooth, rich cheddar cheese sauce. Kid-friendly one pot meal in 35 mins!

Cuisine: American
Serving: 4 - 6
  • 1 pound (454g) elbow macaroni
  • 4 cups (1L) cold running water
  • 4 tablespoons (60g) unsalted butter
  • 14 ounces (397g) sharp cheddar, freshly grated
  • 6 ounces (170g) mild cheddar or American cheese, freshly grated
  • Kosher salt and ground black pepper
Wet Ingredients
  1. Pressure Cook the Elbow Macaroni: Add 1 lb elbow macaroni, 4 cups water, and a pinch of kosher salt in pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Then, gradual quick release. There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy. Open lid.
  2. Mix Wet Ingredients: While the macaroni is pressure cooking, in a medium mixing bowl, beat 2 large eggs and mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces evaporated milk. Mix well.
  3. Make the Mac & Cheese: Keep heat on low or medium low (Tatung Pressure Cooker or Instant Pot: use keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. Place 4 tbsp unsalted butter in the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add grated cheese (1/3 portion at a time) and stir constantly until the cheese fully melt. If the mac and cheese is too runny, turn the heat to medium (Tatung Pressure Cooker: Click cancel and click on meat. Instant Pot: Use Sauté Less function - Click cancel, Sauté and Adjust button twice) to reduce it down.
  4. Taste & Season: Taste and season with kosher salt and ground black pepper (likely need a couple pinches of kosher salt to brighten the dish).
  5. Serve: Mac and Cheese needs to be served piping hot, so serve immediately!
See above Cooking Tips.
Recipe by Pressure Cook Recipes at