Instant Pot dinners are a weeknight lifesaver.


1 lb.macaroni
4 c.water
4 tbsp.butter
1 salt
1/2 tsp.ground mustard
1/2 tsp.smoked paprika
can evaporated milk
3 1/2 c.shredded cheddar
2 c.shredded mozzarella
1/2 c.freshly grated Parmesan
Kosher salt
Freshly ground black pepper


  1. Add macaroni, water, butter, salt, mustard, and paprika to the bowl of your Instant Pot. Secure lid, and set to manual on high pressure. Cook for 4 minutes.
  2. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Stir in evaporated milk and cheeses and stir until melted and fully combined. Season with salt and pepper before serving.


This article was published in partnership with Media Xpose.

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