4 Ingredient Instant Pot Mac and Cheese contains elbow macaroni, butter, evaporated milk, and Cheddar cheese. It makes a creamy mac and cheese that everyone will love.
Combine macaroni, water, and salt in the pot of a pressure cooker. Stir. Add butter. Lock lid into place. Set pressure cooking time for 4 minutes on HIGH pressure.
Once cooking time completes, allow pressure cooker to cool for one minute. Carefully vent valve to release pressure. Remove lid away from your face to prevent burns.
Stir the macaroni to break up any clumps. Stir in evaporated milk. Allow the pasta to stand for one minute. Turn on the saute setting to low. Add the cheese in large handfuls. Stir after each addition. After the last addition of cheese, stir until creamy. Turn off pressure cooker and remove the pot. (This prevents the cheese sauce from overcooking and getting grainy.)
Taste. Adjust salt and add freshly ground pepper to taste.
You really want to grate your own cheese for this recipe. Pre-grated cheese is coated in a starch that can make this recipe dry, clumpy, and a little grainy. Sharp Cheddar is the best; extra-sharp, which I love, tends to be a little too dry for this recipe.