Pressure Cooker Mac and Cheese (Gluten-Free)
In minutes make a big pot of Homemade Pressure Cooker Mac and Cheese, this recipe can be made gluten-free in any pressure cooker too!
Make dinner in minutes with Pressure Cooker Mac and Cheese, easy to make gluten-free too. This creamy, delicious Mac and Cheese will be a family favorite!
Pressure Cooker Mac and Cheese changes the game making it so quick and simple to make a delicious pot of homemade macaroni and cheese! This entire meal is made in one pot; there is no boiling and it is always perfectly cooked.
What ingredients do you need?
- Gluten-Free Rotini Pasta or Regular Rotini Pasta
- Chicken Broth
- Salt
- Pepper
- Paprika
- Half and Half
- Mozzarella Cheese
- Mild Cheddar Cheese
What pressure cooker should you use?
This recipe can be made in an Instant Pot or Ninja Foodi Pressure Cooker. It can also be made in a variety of other branded pressure cookers, such as the Ree Drummond Pioneer Woman brand.
This recipe will be cooked on manual high pressure.
How do you make Gluten-Free Mac and Cheese?
To make this recipe gluten-free, the only swap needed is to use gluten-free rotini pasta. Barilla Gluten-Free Pasta or Jovial work the best. I have also found that the Target Good and Gather Gluten-Free Rotini works well too.
What type of cheese should you use?
This recipe works best with a block of cheese that is shredded with a cheese grater. The pre-shredded cheese has added ingredients to help it not melt as quickly, so the block of cheese that is hand-shredded will melt better.
The cheese that you use can be up to your preference; however, I use 1 1/2 cups of Mozzarella along with 1 Cup of Mild Cheddar. The total amount used will need to be 2 1/2 cups of shredded cheese.
Tips for Making Pressure Cooker Mac and Cheese:
- Choose the RIGHT cheese – blocks of cheese that are hand-shredded at home!
- Turn OFF the pressure cooker before adding the dairy products.
- Want it spicy? Add in red pepper flakes!
How do you store leftover pressure cooker mac and cheese?
This recipe is best served right away; however, it can be stored in the refrigerator in an airtight container for up to 3 days.
When ready to serve, reheat it on the stovetop on low heat or in a microwave on a microwave-safe plate for 1 minute. If needed add a splash of milk to restore the creaminess.
Pressure Cooker Mac and Cheese is a foolproof way to make a delicious homemade version of macaroni and cheese. It’s creamy, cheesy, and will be a family favorite!
Ingredients
Steps
- 1
In the pot of the pressure cooker, pour the uncooked pasta and chicken broth.
- 2
Gently mix with a spatula so that all the pasta is under the broth and not sticking together.
- 3
Secure the pressure cooker lid, turn the nozzle to SEAL. Cook on high pressure for 3 minutes.
- 4
Once done, move the nozzle to VENT and quickly release all of the steam. (If your pasta is not cooked fully, you can open the lid, test it, and then shut the lid and let it sit for another 1 minute to fully cook if you used a different type of pasta.)
- 5
With a spatula, mix up the pasta.
- 6
Turn the Pressure Cooker to OFF.
- 7
Add in the salt, pepper, and paprika.
- 8
Pour in the cream and mix well.
- 9
Add in the cheese and mix until it's all melted and no longer stringy.
- 10
Serve immediately.
Nutrition
- Calories
- 253
- Carbs
- 2 g
- Protein
- 10 g
- Fat
- 23 g
- Fiber
- 1 g
- Sodium
- 820 mg
- Sugar
- 2 g
Estimates for one serving.
Filed under Recipes Gluten Free Main Dish Pasta Pressure Cooker
