Instant Pot Macaroni and Cheese

I like to use bone broth or a 50/50 mixture of bone broth and water when making this recipe. I love the rich flavor that the bone broth adds. I vary the cheese based on what I have on hand in the refrigerator. I find that a combination of cheeses makes the most delicious dish and keeps bits of cheese from ever going to waste!
Course Main Course, Side Dish
Cuisine American
Servings 4
Author Jennifer from 1840 Farm


  • 1 pound elbow macaroni
  • 5 cups bone broth (stock or water can be substituted)
  • ¼ teaspoon salt
  • 2 Tablespoons butter
  • 2 cups of your favorite smooth melting cheese , shredded or cubed
  • ½ cup sour cream
  • salt and pepper to taste
  • bone broth or milk as needed to thin and achieve the desired consistency


  1. Place the macaroni 5 cups liquid, and salt in the bowl of the Instant Pot. The liquid should just cover the pasta. Turn the valve to “sealing” and secure the lid. Select the manual setting and cook at high pressure for 5 minutes.
  2. When the five minutes of cooking time have elapsed, vent the pressure by flipping the vent to “venting”, using the quick release method and taking care to avoid the steam. Add the butter and cheese, stirring until it is melted and smooth. Add the sour cream and season with salt and pepper to taste. Add bone broth or milk if needed to thin the sauce slightly and achieve the desired consistency. Serve and enjoy!