Easy Instant Pot Mac and Cheese

Adapted from https://www.thekitchn.com/instant-pot-mac-and-cheese-265844

Servings: 6 to 8

INGREDIENTS

2 tablespoons unsalted butter
16 ounces dried pasta shells or elbow macaroni
4 cups water
1/2 teaspoon kosher salt
3 1/2 cups shredded cheese, such as sharp cheddar or Monterey Jack (about 16 ounces)
1/2 cup half-and-half

STEPS

1) Turn on an electric pressure cooker or Instant Pot to sauté and add the butter. Once the butter is melted, turn the pressure cooker off. Add the pasta, water, and salt. Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 6 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure.

2) When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the cheese and half-and-half, and stir until combined. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Serve immediately.


NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.