Instant Pot macaroni and cheese is easy to make, creamy, and super delicious! The whole family will love this recipe, it’s also great for parties.

But the best part? It’s 21 Day Fix Macaroni and Cheese too… eat your heart out!

I love making recipes in the Instant Pot because it’s so quick and easy. It makes cooking things like macaroni a breeze.

In just three easy steps you can have the perfect dish ready for the table. This Instant Pot macaroni and cheese is great for busy weeknights.

Another thing I really enjoy about this recipe is the fact that it’s not super processed. Thanks to the Instant Pot it’s actually easier to make than some of the boxed varieties!

If you haven’t yet converted to the Instant Pot madness you can find out more about these magical devices here.

Instant Pot Macaroni and Cheese

Ingredients:

1 tbsp. butter
2 cups diced bell peppers
1 lbs. whole wheat elbow macaroni
5 cups water
1 1/3 cup shredded Monterey jack cheese
1 1/3 cup shredded cheddar cheese
2/3 cup plain Greek yogurt
salt to taste

Watch me make this super easy recipe right here:

Directions:

(scroll to the bottom for stove top directions)

1) Using the sauté function in the Instant Pot, melt the butter. Add the diced bell peppers and sauté for 3-5 minutes until slightly soft. Remove the bell peppers and set aside for later.

2) Add the whole wheat pasta to the Instant Pot with 5 cups of water. Add the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 4 minutes. The rule of thumb is to cook the pasta for half the time suggested on the package. When done release the pressure using the quick release method.

3) Remove the lid. While the pasta is still hot add Monterey jack cheese, cheddar cheese, and Greek yogurt. When the cheese is melted mix in the cooked bell peppers and salt to desired taste. Serve immediately.

Serves 4-6

21 Day Fix Container Count | Entire Recipe: 3 tsp, 2G, 8B, 16Y, 1R | 1C serving: negligible tsp, R, and G, 1B, 1.5Y

Check out more Instant Pot recipes right here!

Print

Instant Pot Macaroni and Cheese

Ingredients

Ingredients:

• 1 tbsp . butter
• 2 cups diced bell peppers
• 1 lbs . whole wheat elbow macaroni
• 5 cups water
• 1 1/3 cup shredded Monterey jack cheese
• 1 1/3 cup shredded cheddar cheese
• 2/3 cup plain Greek yogurt
• salt to taste

Instructions

Directions:

1. Using the sauté function in the Instant Pot, melt the butter. Add the diced bell peppers and sauté for 3-5 minutes until slightly soft. Remove the bell peppers and set aside for later.

2. Add the whole wheat pasta to the Instant Pot with 5 cups of water. Add the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 4 minutes. The rule of thumb is to cook the pasta for half the time suggested on the package. When done release the pressure using the quick release method.

3. Remove the lid. While the pasta is still hot add Monterey jack cheese, cheddar cheese, and Greek yogurt. When the cheese is melted mix in the cooked bell peppers and salt to desired taste. Serve immediately.

Recipe Notes

21 Day Fix Container Count | Entire Recipe: 3 tsp, 2G, 8B, 16Y, 1R 

Stove Top directions: Boil noodles. In separate pot, add diced veggies and all other ingredients. When noodles are soft, drain and add to cheese mixture. Allow to thicken and cook for 5-10 more minutes.