by Diana Rattray
Bacon, onion, and garlic add texture and flavor to this macaroni and cheese, and it is fast and easy to fix with an Instant Pot pressure cooker. Feel free to skip the onion or garlic if you like, or add some chopped mild or hot chili peppers to the pot along with the onion.
You could also make this mac and cheese with turkey bacon or diced ham or sausage instead of the bacon. Or change up the cheese with part American cheese or, if you like spicy, some pepper jack cheese.
Related Recipes:
PrintInstant Pot Bacon Macaroni and Cheese
The pressure is a great way to make macaroni and cheese quickly, and this Instant Pot bacon version will make you a believer.
- Prep Time: 10 minutes
- Pressure Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Category: Pasta, Bacon, Cheese, Instant Pot
- Method: Instant Pot
Ingredients
Scale
- 6 strips bacon (diced)
- 1 medium onion (chopped)
- 3 cloves garlic, minced
- 1 pound macaroni
- 4 cups water
- 4 tablespoons butter
- 2 teaspoons kosher salt
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup evaporated milk
- 1 pound shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Use the sauté function to cook the bacon in the Instant Pot. Remove the bacon to paper towels with a slotted spoon and leave about 1 to 2 tablespoons of the drippings in the pot.
- Add the chopped onion to the drippings in the pot and cook, constantly stirring, until the onion is translucent. Add the garlic and cook for 1 minute longer.
- Add the macaroni, water, butter, kosher salt, dry mustard, and black pepper to the pot.
- Secure the lid and ensure the steam release valve is set on sealing. Choose high pressure (manual or pressure cook button) and set the timer for 3 or 4 minutes, or about half the time recommended for boiling on the package of macaroni (for al dente 7-minute macaroni and cheese, I set it for 3 minutes and 5 minute natural release). When the time is up, let the pressure come down naturally for 5 minutes and then perform a quick release following the Instant Pot instructions.
- Stir in the evaporated milk and cheddar cheese. Add the bacon and chopped parsley and stir to blend.
- Serve with extra chopped parsley for garnish, if desired.
