bow of mac and cheese

Instant Pot Mac and Cheese

  • Author: Lynette
  • Prep Time: 2 min
  • Cook Time: 5 min
  • Total Time: 7 minutes
  • Yield: 12 1x


Easy and fast instant pot creamy mac and cheese made with evaporated milk and Velveeta.



  • 16 oz elbow pasta
  • 4 TB melted butter
  • 4 Cups water
  • 1 1/4 cup evaporated milk
  • 1 1/2 tsp salt
  • 2 Cups Cheddar Cheese
  • 8 oz Cup Velveeta Cheese (cut into 1 inch squares)


  1.  Combine pasta, water and butter in instant pot.  Secure the lid, set to “pressure cooker” and high pressure for five minutes.
  2. Once complete, quick release the steam.  Open the lid and stir.
  3. Add cheddar cheese, salt, evaporated milk and Velveeta cheese.  Stir until the cheeses are completely melted.  If you need to, turn on sauté to give it a little more heat.  Make sure to stir constantly while on sauté.
  4. Serve immediately and enjoy!