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Instant Pot Pepper Jack Mac and Cheese in green bowl.
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Instant Pot Pepper Jack Mac and Cheese

Prep Time5 minutes
Cook Time4 minutes
Pressure Preheat10 minutes
Total Time19 minutes
Course: Main Course, Side Dish
Cuisine: American
Calories: 4048kcal
Author: Donya Mullins

Equipment

Ingredients

  • 16 ounces dried elbow macaroni
  • 4 cups chicken stock
  • 3 tablespoons butter
  • 1 teaspoon garlic powder
  • dash hot sauce
  • ¼ teaspoon fresh cracked pepper
  • ½ teaspoon salt
  • 3 cups shredded pepper jack cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ¼ - ½ cup Half and Half

Instructions

  • Add stock, butter, garlic powder, hot sauce, pepper, and salt to Instant Pot. Stir. Add macaroni to pot and using a wooden spoon, push noodles into the stock making sure all are covered.
  • Secure lid on Instant Pot with pressure valve closed. Select PRESSURE COOK/MANUAL, and set the timer for 4 minutes. Once the timer goes off, "quick release" pressure by turning the vent to VENTING.
  • Carefully remove the lid from the pot. Add ¼ cup of Half and Half along with ½ of grated cheeses. Stir to combine. Add remaining cheese and add more Half and Half if needed. Stir until all cheese is melted. Taste and adjust seasoning. Serve immediately.

Nutrition

Calories: 4048kcal | Carbohydrates: 383g | Protein: 199g | Fat: 188g | Saturated Fat: 111g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 54g | Trans Fat: 1g | Cholesterol: 520mg | Sodium: 6058mg | Potassium: 2515mg | Fiber: 15g | Sugar: 33g | Vitamin A: 4671IU | Vitamin C: 3mg | Calcium: 3608mg | Iron: 11mg