5 Instant Pot Recipes That Seriously Upgrade Mac and Cheese

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

Though I was once a skeptic, I continue to be delighted every time I cook pasta in my Instant Pot. The cooking time is cut in half, there’s no water to boil, and cooking the pasta and sauce under pressure gives them the most luscious texture. Mac and cheese is, hands down, the pasta dish I cook most in my Instant Pot because it delights my pasta-loving kids and has endless variations.

These five mac and cheese recipes cook in about 20 minutes from start to finish, have 8 ingredients or fewer, and can be eaten as a complete meal. Get ready to screenshot these recipes to get you through a busy back-to-school season!

These recipes were all designed for an 8-quart Instant Pot and make enough to feed six to eight (or your family of four tonight with leftovers for everyone’s lunch boxes!).

• The pasta: These recipes are all best with dry, short pasta. I’ve made suggestions for my favorite shape for each variation, but use what you’ve got on hand.
• The cooking liquid: Most of these pastas are cooked in water, but a few include canned tomatoes or pasta sauce as part of the liquid. Half-and-half — for some of the more classic macs — gets added after cooking, along with the cheese.
• The cheese: Each of these recipes uses shredded cheese. Skip the pre-grated cheese to prevent the sauce from being grainy or separated.

Set an electric pressure cooker to sauté and add 2 tablespoons butter. When melted, add 1 pound lean ground beef and cook, breaking up the beef and stirring, until cooked through, about 6 minutes. Turn off the heat, add 1 teaspoon onion powder, 3 tablespoons ketchup, and 1 tablespoon yellow mustard; stir to combine.  

Add 1 pound short, dry pasta (such as cellentani), 4 cups water, and 1 teaspoon kosher salt and stir to combine. Lock on the lid, make sure the pressure valve is set to seal, and use the manual setting to set for 5 minutes of high pressure. It should take about 10 minutes to come to pressure. Quick release the pressure. Turn the pressure cooker off. 

Add 3 cups shredded cheese (such as American, mild cheddar, or Colby) and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately. 

Set an electric pressure cooker to sauté and add 2 tablespoons butter. Once melted, turn off the pressure cooker.  

Add 1 pound short, dry pasta (such as small shells), 4 cups water, and 1 teaspoon kosher salt and stir to combine. Lock on the lid, make sure the pressure valve is set to seal, and use the manual setting to set for 5 minutes of high pressure. It should take about 10 minutes to come to pressure. Quick release the pressure. Turn the pressure cooker off.

Add 1 pound broccoli florets, 3 cups shredded cheese (such as sharp white cheddar), 1/4 cup basil pesto, and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Uncover, add 2 cups baby spinach, and stir for 1 minute to wilt the spinach. Serve immediately. 

Set an electric pressure cooker to sauté and add 2 tablespoons butter. Once the butter is melted, add 1 pound lean ground beef and cook, breaking up the beef and stirring, until cooked through, about 6 minutes. Turn off the heat, add 1 (28-ounce) can diced tomatoes and 1 tablespoon chili seasoning, and stir to combine.  

Add 1 pound short, dry pasta (such as classic elbows), 3 cups water, and 1 teaspoon kosher salt and stir to combine. Lock on the lid, make sure the pressure valve is set to seal, and use the manual setting to set for 5 minutes of high pressure. It should take about 10 minutes to come to pressure. Quick release the pressure. Turn the pressure cooker off. 

Add 3 cups shredded cheese (such as sharp cheddar or pepper Jack) , 1 (15-ounce) can drained kidney beans, and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately. 

Place 1 pound short, dry pasta (such as penne or bowties), 1 (15-ounce) jar pizza sauce, 6 ounces pepperoni slices, 3 cups water, 1 teaspoon Italian seasoning, and 1/2 teaspoon kosher salt in an electric pressure cooker and stir to combine. Lock on the lid, make sure the pressure valve is set to seal, and use the manual setting to set for 5 minutes of high pressure. It should take about 10 minutes to come to pressure. Quick release the pressure. Turn the pressure cooker off.

Add 3 cups shredded cheese (such as mozzarella, Parmesan, and provolone), 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately.

Set an electric pressure cooker to sauté; add 2 tablespoons olive oil. Once oil is shimmering, add 8 ounces uncooked Italian sausage, casings removed. Break up sausage into large pieces with a wooden spoon; season with 1/2 teaspoon kosher salt. Cook, stirring and breaking sausage into small pieces, until cooked through, about 5 minutes.

Turn the pressure cooker off. Add 1/2 cup water and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Add 1 (22- to 25-ounce) jar marinara sauce and stir to combine well. Scatter 8 ounces dry, short pasta (such as rotini) over the sauce in an even layer. Do not stir from this point on.

Add 1 1/2 cups water to the now-empty sauce jar, cover, and shake gently. Pour the water over the pasta. Lock on the lid, make sure the pressure valve is set to seal, and use the manual setting to set for 6 minutes of high pressure. It should take 10 to 12 minutes to come to pressure. Quick release the pressure. Turn the pressure cooker off.

Add 8 ounces ricotta cheese and 1 large zucchini, halved and cut into thin half-moons, and stir quickly to combine. Sprinkle with 1 cup shredded part-skim mozzarella cheese. Cover and let sit for 3 minutes. Serve immediately.