This easy recipe for Instant Pot tomato macaroni and cheese cooks up this favorite supper in your pressure cooker, and adds some tomato flavor to the mix!
I do love me some macaroni and cheese (probably evident from the fact that I have everything from grilled macaroni and cheese sandwiches to macaroni and cheese cupcakes on this here site).
So it was only a matter of time before I let my Instant Pot get in on the mac and cheese fun, and just to keep things lively, I added a little tomato flavor to mix. The result is like tomato soup and grilled cheese had a macaroni baby, and who wouldn’t love THAT?
Because it is the middle of February, and it’s the time of year when you start wondering if spring is EVER coming.
My mama is doing her best to help it along by buying me sweet bunches of daffodils that brighten up my studio.
But in the meantime, I am keeping the Southern husband and myself warm and cozy with a parade of comfort food suppers, and this one is one of our faves!
Here’s How You Make Instant Pot Tomato Macaroni And Cheese!
Start by mixing up some pasta – anything from the traditional elbows to the cavatappi that I used – in your Instant Pot with some chicken broth, some tomato puree and a little evaporated milk. Close up the Pot and cook for 7 minutes on high pressure.
When your 7 minutes are up, do a Quick Release and then open up the pot. Stir in some cheese and just a little cream and butter until the cheese is melted. Give it a taste and add salt and pepper as needed.
Now here comes the hardest part: put the cover back on and let your creamy, dreamy mac and cheese rest for about 5 minutes. This lets the flavors deepen and the consistency come together.
When those looooooong 5 minutes are up, scoop it up into warmed bowls and remember…spring really is right around the corner!
Want to round out your meal? This recipe pairs well with...
Instant Pot Tomato Macaroni and Cheese
Prep Time: 5 minutes- Cook Time: 25 minutes, including pressure time
- Total Time: 22 minute
- Yield: 4 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
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Pin RecipeDescription
This easy recipe for Instant Pot tomato macaroni and cheese cooks up this favorite supper in your pressure cooker, and adds some tomato flavor to the mix!
Ingredients
- 8 ounces elbow macaroni, cavatappi or any other short pasta
- 1 ½ cups chicken broth
- 1 cup tomato puree
- ½ cup evaporated milk
- 2 cups shredded cheddar cheese
- ¼ cup heavy cream
- 2 tablespoons butter
- Salt and pepper
Instructions
- Put the macaroni, broth, tomato puree and milk into your Instant Pot and stir until well mixed. Lock the lid into place and close the pressure valve.
- Press the Manual button and set the Instant Pot to cook for 7 minutes on High Pressure.
- When the 7 minutes are up, do a Quick Release until the pressure is released. Unlock the lid and stir in the cheese, cream and butter until the cheese is melted. Taste and add salt and pepper as needed.
- Let the mac and cheese sit for about 5 minutes before serving (this will let the flavors deepen and the consistency come together) and then dish it up!
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