Instant Pot White Mac and Cheese


  • 16 ounces small shell pasta
  • 4 cups water
  • 1 12 ounce can evaporated milk
  • 1 teaspoon dijon mustard (or 1/2 teaspoon dry mustard)
  • Salt and pepper
  • 16 ounces shredded white cheddar cheese


  • Add pasta to the inner pot of the pressure cooker.
  • Add enough water cover pasta by one inch. Depending on the shape of the pasta, it usually takes about 4 cups of water.
  • Lock lid in place, and turn pressure release valve to SEALING.
  • Cook on high pressure for 4 minutes.
  • Carefully turn pressure release valve to VENTING.
  • Unlock lid and drain pasta.
  • Return pasta to inner pot.
  • Add milk, salt, pepper, and mustard.
  • Stir to combine and then turn off pot.
  • Stir in cheese, and continue stirring until cheese has melted and is combined.