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5 from 3 votes

Instant Pot Pepper Jack Mac n Cheese

If you love mac and cheese but also love some spice, this recipe will be perfect.
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Prep Time5 minutes
Cook Time6 minutes
Pressure Build10 minutes
Total Time21 minutes
Course: Main Dish
Cuisine: American
Method: Instant Pot
Servings: 8
Calories: 373kcal
Author: Corinne Schmitt

Ingredients

  • 3 cups uncooked elbow macaroni
  • 3 ¼ cup water
  • ½ teaspoon onion powder
  • 1 teaspoon dry mustard
  • ¼ teaspoon pepper
  • ½ jalapeno pepper chopped
  • 1 Tbs butter
  • 3 oz cream cheese
  • 2 cups Pepperjack cheese shredded
  • 1 cups sharp cheddar cheese shredded
  • ¾ cup milk

Instructions

  • Combine first 7 ingredients in Instant Pot.
  • Secure the Instant Pot lid and turn pressure valve to sealing. Cook on manual high pressure for 6 minutes.
  • Quick pressure release the pressure when the cook time ends. Remove the lid and add the cheeses. Pour in the milk a little at a time, stirring to melt the cheese and coat all the noodles..
  • Serve warm.

Nutrition

Calories: 373kcal | Carbohydrates: 32g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 303mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 360mg | Iron: 1mg