Instant 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.