Ingredients
Units
Scale
- 16 oz. elbow macaroni
- 4 cups chicken broth (or veggie)
- 2 Tbsp. unsalted butter
- 1/2 tsp. garlic powder
- 1/2 tsp. mustard powder
- 1/2 tsp. salt
- 1/2 cup half & half
- 3 cups shredded sharp cheddar cheese
Instructions
- Add ingredients to the Instant Pot in this order – pasta, broth, butter, garlic powder, mustard powder and salt.
- Lock pressure cooker lid and close pressure release valve.
- Set Instant Pot to manual high pressure for 4 minutes. Natural release for 2 minutes, then quick release.
- Stir in half & half and cheese until combined.
- Serve immediately.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
Actual cook time will vary depending on your Instant Pot and altitude as time for the pot to come to pressure may vary. It usually takes approximately 15 minutes for most pots.