Instant Pot Tomato Macaroni and Cheese

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!

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