Macaroni and Cheese


  • 1 pound elbow macaroni
  • 4 cups chicken broth
  • 3 tablespoons unsalted butter
  • 12 ounces sharp Cheddar cheese
  • 1/2 cup Parmesan cheese
  • 1/2 cup sour cream
  • 1 1/2 teaspoons yellow mustard
  • 1/8 teaspoon cayenne pepper
  • Combine the macaroni, broth, and butter in the Instant Pot.
  • Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Steam Release to Venting.
  • Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
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