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Serving spoon in Velveeta shells and cheese made in an Instant Pot
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Instant Pot Mac and Cheese with Velveeta

Smooth and creamy this easy Instant Pot Mac and Cheese with Velveeta is served in a marvelous cheesy sauce.
Course Side Dish
Cuisine American
Keyword Instant Pot Mac and Cheese, Instant Pot Mac and Cheese with Velveeta
Cook Time 5 minutes
Pressurizing and release time 20 minutes
Total Time 25 minutes
Servings 12 servings
Calories 218kcal

Ingredients

  • 2 cups shells uncooked
  • 2 cups chicken broth
  • 12 ounces evaporated milk
  • 4 tablespoons butter
  • 8 ounces Velveeta cheese cubed
  • 1 cup sharp cheddar cheese
  • 1 teaspoon kosher salt optional
  • 1/2 teaspoon black pepper optional
  • 1 tablespoon minced onion flakes optional

Instructions

  • Add pasta and broth into the Instant Pot; use the saute setting to get broth boiling. Then lock the lid into place and choose high pressure. Pressure cook for 5 minutes.
  • When the timer sounds, use the quick release, then carefully remove the lid. Stir the pasta and test for desired doneness. Most or all of the broth should be absorbed, so there's no need to drain.
  • Add remaining ingredients to the pot and stir with a long handled spoon until cheese is melted. If cheese doesn't melt easily replace the lid for a minute or two and stir again.

Video

Nutrition

Calories: 218kcal | Carbohydrates: 18g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 762mg | Potassium: 212mg | Fiber: 1g | Sugar: 5g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 1mg