Macaroni and cheese is so easy to cook in the pressure cooker that you won’t want to make the boxed stuff again! This creamy recipe is a delicious basic pressure cooker mac and cheese with bacon. Feel free to use it as a starting point for a customized mac and cheese using different cheeses and add-ins.
Stir together the macaroni noodles, water, salt, garlic powder, onion powder, and pepper together in the inner pot of a multi-function electric pressure cooker (such as an Instant Pot).
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 6 minutes at high/normal pressure. It will take 10 to 11 minutes for the pot to come to pressure before the cooking time begins. After the pressure cooking time ends release the pressure using the manufacturer’s quick release method.
Open the lid and gradually stir in the milk and cheeses, alternating between a little of the milk and a handful of cheese at a time, and stir until the cheeses are melted. Stir in the crumbled bacon and serve.