Instant Pot Mac and Cheese and Meatballs

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
    33mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1345
based on 1 ratings

This one’s an entire comfort-food casserole in one pot! The dish is a pretty standard mac and cheese, combined with meatballs— a fusion of two favorite comfort foods in every serving. You can use frozen beef or pork mini meatballs (so long as they are 1/2–1 ounce each). However, we found that turkey meatballs have a milder flavor, so the dish tasted more like cheese than meat— that is, more the way mac and cheese should taste. Beyond • For more heft, stir in up to 2 cups packed baby spinach or kale at the same time as the cheese and cream. • Garnish the servings with minced chives, stemmed and minced fresh parsley leaves, ground black pepper, grated nutmeg, and/or red pepper flakes.

Inspired by: https://recipes.instantpot.com/recipe/mac-and-cheese-and-meatballs/

recipe updated Mar 18, 2020

Ingredients

  • Cheddar cheese icon
    Cheddar cheese
    340g (about 3¼ cups)
  • Parmigiano reggiano icon
    Parmigiano reggiano
    3 tbsp
  • Chicken broth icon
    Chicken broth
    4 cups (996g)
  • Frozen cooked meatballs icon
    Frozen cooked meatballs
    2 cups
  • Fresh thyme icon
    Fresh thyme
    2 tsp (2g)
  • Butter icon
    Butter
    4 tbsp (57g)
  • Onion powder icon
    Onion powder
    1 tsp (3g)
  • Garlic powder icon
    Garlic powder
    1 tsp (3g)
  • Salt icon
    Salt
    about ½ tsp (3g)
  • Macaroni icon
    Macaroni
    454g (about 5¼ cups)
  • Heavy cream icon
    Heavy cream
    ½ cup (120ml)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté, More
  2. Add chicken broth, frozen cooked meatballs, fresh thyme, butter, onion powder, garlic powder and salt to the inner pot
  3. Cook until heated through
  4. Cancel - Sauté
  5. Then stir macaroni into the inner pot
  6. Close and lock the lid and turn the steam release handle to Sealing
  7. Pressure cook - Manual, High, 6 min
  8. Cancel - Keep warm
  9. Quick release
  10. Heat - Sauté, More
  11. Then stir cheddar cheese, Parmigiano Reggiano and heavy cream into the inner pot
  12. Mix until melted
  13. Cancel - Sauté
  14. Serve immediately
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