Instant Pot Bone Broth Mac and Cheese is classic comfort food with a nourishing boost! This super flavorful, healthy, creamy mac and cheese is so delicious, easy to make and made with wholesome ingredients.

this RECIPE

HEALTHY INSTANT POT MAC AND CHEESE

Mac and cheese is definitely a nostalgic food. I grew up in the 80s when the box mac and cheese was beyond popular - and I was a pro at making it by age 4. It was my favorite!

In fact, at one of my birthday party’s when I was 4 (maybe 5), one of my friend’s gave me several boxes of mac and cheese. The both of us loved it and we used to make it after our daycare A LOT (with parental supervision of the stovetop of course). We wore big white chef’s hats while we stirred and cooked it.

By the time I was in middle school, I started learning how to make homemade mac and cheese instead of the go-to box kind. From baked mac and cheese to one pan saucy mac and cheese, I love them all.

I prefer making homemade mac and cheese from scratch because you get to choose the ingredients that go into it. It’s always going to be healthier than the box kind and free of preservatives and other not-so-great ingredients.

This Instant Pot bone broth mac and cheese is so easy to make and much healthier than any store bought box kind. It’s packed with flavor from three cheeses and is always a family favorite. It’s toddler and kid friendly too!

WHAT MAKES THIS EASY INSTANT POT MAC AND CHEESE RECIPE GREAT

• Simple: This Instant Pot bone broth mac and cheese only has 9 nutritious and simple ingredients. It is so easy to make, only has a few minutes of prep time and locks in all of the nourishing bone broth. 
• Flavor: The real flavor of this kid friendly creamy mac and cheese comes from the 3 cheeses - cheddar, parmesan and Gruyère! Adding more than one cheese helps bring layers of flavor and these 3 cheeses paired together make this mac and cheese scrumptious!
• Comfort Food: There’s nothing more comforting than homemade mac and cheese! It’s a tried and true classic that is loved by so many - kids and adults alike. Even though it’s a cozy food, it’s not just for fall and winter and can be eaten year round.

INSTANT POT HOMEMADE MAC AND CHEESE EQUIPMENT

• Measuring Cups: A glass measuring cup or standard measuring cups will be needed to measure the broth, filtered water, cream and cheeses. 
• Measuring Spoons: You’ll need standard measuring spoons to measure the mineral-rich salt.
• Cheese Grater: If you’re not using packaged shredded cheese, then you’ll need a grater to shred the cheeses. 
• Instant Pot: This recipe is an Instant Pot recipe, so you’ll need a 6 qt. Instant Pot to cook this homemade mac and cheese. 
• Cutting Board: If you decide to top the mac and cheese with freshly chopped Italian parsley as a garnish, then you’ll need a cutting board. Knife: If you use the optional Italian parsley as a garnish, then you’ll need a chef’s knife to chop it up.

INSTANT POT MEATBALL SOUP INGREDIENT NOTES

• Gluten-free Dried Macaroni Pasta: Hands down, the best gluten-free pasta is made by Jovial. I love their elbows pasta for mac and cheese. Their shells are fun too, but any small noodle style like penne, fusilli, etc. works great.
• Bone Broth: For added nutrition, I like using Bonafide Provisions frozen chicken bone broth or if a basic broth works better for you, I like their shelf stable chicken broth. Homemade bone broth or meat stock is wonderful too!
• Filtered Water: Water is important for cooking the pasta. Please make sure to use filtered water to help keep this mac and cheese healthy. Tap water contains “forever chemicals” and these contaminants are not good for us. You can find out what pollutants are in your tap water by entering your zip code at EWG’s Tap Water Database. Most water, including reverse osmosis, is stripped of minerals too, which our bodies need. This is my favorite water that is available for purchase in most grocery stores. They offer home delivery too (my family gets this water in 5 gallons delivered to our home twice a month). It has the perfect ph balance with calcium, magnesium and potassium and it comes straight from nature, filtered through granite-based aquifers. If you're looking for a quality state-of-the-art, counter-top water purifier option, this is my favorite water purifier that removes all of the harmful contaminants in your everyday drinking water.
• Grass-fed Butter: My preference is using a quality grass-fed butter brand like Vital Farms - I like their sea salted butter. Kerrygold is another good brand, I prefer their gold wrapper salted butter - this butter brand is easy to find at most grocery stores and you can even find it in bulk at Costco.
• Sea Salt: I only recommend using a mineral-rich salt or sea salt, to season the mac and cheese. Mineral-rich salt not only helps enhance the flavor, but it also adds nourishing minerals.

• Heavy Cream: I usually use Organic Valley brand for the heavy whipping cream. The cream helps add that rich, creamy flavor and saucy texture that we all know and love.
• Shredded Cheddar Cheese: You can’t have mac and cheese without cheese, especially cheddar cheese. Cheddar is the classic cheese for mac and cheese, so definitely don’t omit this. Choose whichever flavor your family prefers - mild, medium and sharp all work great!
• Shredded Parmesan Cheese: Parmesan cheese adds a delicious nutty and mildly fruity flavor to the mac and cheese. It helps make this mac and cheese extra special. 
• Shredded Gruyère Cheese: Gruyère is such a special cheese. It adds a rich, super creamy, salty and nutty flavor to the cheese sauce. I absolutely love this cheese in mac and cheese and my whole family does too. I’ve been using Gruyère to make homemade mac and cheese since I was in high school and it’s always been a hit with friends and family.
• Fresh Flat-Leaf Parsley: Also known as flat leaf parsley is way more flavorful than curly parsley and has a vibrant, clean, refreshing, slightly peppery flavor. It’s totally optional for this mac and cheese recipe, but it does taste delicious as a garnish if you like a special little kick of flavor.

HOW TO MAKE INSTANT POT BONE BROTH MAC AND CHEESE

Making mac and cheese in the Instant Pot is so easy! 

Assemble 6-qt Instant Pot

First add the pasta, bone broth, filtered water, butter and salt to the Instant Pot, making sure the pasta is submerged in the liquid. Then place the lid on the Instant Pot, close it and make sure the lid is locked and the steam release valve is sealed.

Next, turn the Instant Pot on by plugging it in, then press the “Manual” or “Pressure Cook” button (depending on the model you have) - normal/high will be highlighted on some models. Then press the minus “-” button and decrease the time to 4 minutes. The Instant Pot will pause for a second, then make a beep and say “On” on the screen - at this point the Instant Pot will turn on and start to build pressure. The countdown of time will automatically start once the Instant Pot has come to pressure.

Prep the Shredded Cheese

When the Instant Pot is done cooking, it will beep. Allow the Instant Pot to naturally pressure release for 5 minutes. Depending on the Instant Pot model, press the “Keep Warm/Cancel” or “Cancel” button. Use an oven mitt to carefully “quick release”/open the steam release valve.

Steam will spray out of the steam release valve, so stand back or put a cloth dish towel over the steam. When the steam stops venting and the silver dial drops, carefully open the Instant Pot lid.

Get Ready to Add the Remaining Ingredients

Next press the “Sauté” button on the Instant Pot. Immediately give the pasta a stir to help it not stick together, then add the cream, give it a stir, then add the cheddar, Parmesan and Gruyère shredded cheeses.

Keep stirring the pasta and allow it to come to a simmer, just until the cheeses are fully mixed in. Simmer for about 2-3 minutes, or until the sauce slightly thickens. Press the “Keep Warm/Cancel” or “Cancel” button and allow the pasta to rest for 10 minutes.

At this point you can adjust the salt to your liking if needed, then serve immediately garnished with optional chopped fresh flat-leaf parsley.

RECIPE FAQS: TIPS FOR INSTANT POT BONE BROTH MAC AND CHEESE SUCCESS

• How many servings does this Instant Pot homemade mac and cheese recipe make? This Instant Pot pasta recipe makes about 4-6 servings.
• Can this easy Instant Pot mac and cheese recipe be doubled? Possibly, but I have not tested doubling this Instant Pot recipe. I do not recommend making a larger batch because Instant Pot pasta recipes can overflow through the vent if too much is added. For the Instant Pot to work properly, it needs a certain amount of space between the food and the lid. The max fill line is clearly noted inside the stainless steel Instant Pot insert. If you decide to try doubling the recipe, make sure that it holds all of the ingredients below the max fill line and do not adjust the cook time.
•  Is there a substitution option for the Gruyère cheese? Yes! For a similar flavor, Gruyère cheese can be substituted with Fontina, Parmigiano Reggiano or Pecorino Romano. Alternatively, more cheddar cheese can be used, preferably a white sharp cheddar as the sharp will help add more depth of flavor.
• How should homemade mac and cheese be stored? Store the Instant Pot bone broth mac and cheese in an airtight container in the refrigerator for up to 3 days.
• What’s the best way to serve this healthy bone broth mac and cheese? This Instant Pot macaroni and cheese is best served immediately on the first day when you make it, but it still tastes delicious reheated as leftovers. Serve the macaroni and cheese on its own, with a side dish like roasted broccoli, buttered peas or roasted maple apple Brussels sprouts or serve it as a side dish with a holiday meal or a regular meal.

This classic comfort food Instant Pot mac and cheese is absolutely delicious and nourishing too! It’s such a well-loved, versatile pasta that can be served for lunch or dinner, during any season, on rainy days, snow days or sunny days, any night of the week or on weekends when you want a quick and yummy comforting meal!

BEST INSTANT POT RECIPES

Looking for more healthy and delicious Instant Pot recipes? I have four Instant Pot cookbooks!

• The Art of Great Cooking with Your Instant Pot (with over 80 healthy, restaurant-worthy recipes with fresh, new flavors)
• Amazing Mexican Favorites with Your Instant Pot (with 80 better-than-restaurant quality recipes with vibrant, rich and delicious flavors) 
• Low-Carb Cooking with Your Instant Pot (with 80 simple, delicious and nutritious, fast and easy low-carb meals)
• The Big Book of Instant Pot Recipes (co-authored with 3 other food bloggers and authors, with 240 recipes – each author contributed 60 recipes from crowd-pleasing meals, to hearty soups and stews, to fresh and vibrant sides, to homemade sauces, desserts and so much more)

IF YOU LIKE THIS HEALTHY INSTANT POT BONE BROTH MAC AND CHEESE RECIPE, YOU MAY ALSO LIKE THESE DELICIOUS RECIPES FROM RECIPES TO NOURISH:

• Instant Pot Meatball Soup (gluten-free, paleo, primal, packed with vegetables)
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• 3 Minute Sugar Free Instant Pot Pear Applesauce
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• Instant Pot Paleo Creamy Broccoli Dill Soup
• Instant Pot Paleo Apple Pear Fennel Crisp
• Instant Pot Paleo Chocolate Chip Banana Bread
• 5 Minute Healthy Instant Pot Chocolate Pudding
• Easy Instant Pot Strawberry Cheesecake {Grain Free}
• Instant Pot Grain Free Peppermint Cheesecake
• Healthy Instant Pot Thai Chicken {30 Minute Meal}
• Real Food Instant Pot Corned Beef
• Easy Instant Pot Deviled Eggs

INSTANT POT BONE BROTH MAC AND CHEESE

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Instant Pot Bone Broth Mac and Cheese

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 7 minutes

Additional Time: 15 minutes

Total Time: 32 minutes

Instant Pot Bone Broth Mac and Cheese is classic comfort food with a nourishing boost! This super flavorful, healthy, creamy mac and cheese is so delicious, easy to make and made with wholesome ingredients.

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Ingredients

• 4 cups (16 oz) gluten-free dried macaroni pasta
• 3 ½ cups bone broth
• ½ cup filtered water
• 2 tablespoon grass-fed butter
• ½ teaspoon mineral-rich sea salt, add more to taste if you prefer
• ½ cup heavy cream
• 2 cup shredded cheddar cheese
• ¼ cup shredded Parmesan cheese
• ¼ cup shredded Gruyère cheese
• ¼ cup finely chopped fresh flat-leaf parsley, for garnish - optional

Instructions

1. Assemble your 6-qt Instant Pot on a flat counter or surface. Then add the pasta, bone broth, filtered water, butter and salt to the Instant Pot, making sure the pasta is submerged in the liquid. Next, place the lid on the Instant Pot, close it and make sure the lid is locked and the steam release valve is sealed.
2. Turn the Instant Pot on by plugging it in, then press the “Manual” or “Pressure Cook” button (depending on the model you have) - normal/high will be highlighted on some models. Then press the minus “-” button and decrease the time to 4 minutes. The Instant Pot will pause for a second, then make a beep and say “On” on the screen - at this point the Instant Pot will turn on and start to build pressure. The countdown of time will automatically start once the Instant Pot has come to pressure.
3. When the Instant Pot is done cooking, it will beep. Allow the Instant Pot to naturally pressure release for 5 minutes. Depending on the Instant Pot model, press the “Keep Warm/Cancel” or “Cancel” button. Use an oven mitt to carefully “quick release”/open the steam release valve. Steam will spray out of the steam release valve, so stand back or put a cloth dish towel over the steam. When the steam stops venting and the silver dial drops, carefully open the Instant Pot lid.
4. Next press the “Sauté” button on the Instant Pot. Immediately give the pasta a stir to help it not stick together, then add the cream, give it a stir, then add the cheddar, Parmesan and Gruyère shredded cheeses. Keep stirring the pasta and allow it to come to a simmer, just until the cheeses are fully mixed in. Simmer for about 2-3 minutes, or until the sauce slightly thickens. Press the “Keep Warm/Cancel” or “Cancel” button and allow the pasta to rest for 10 minutes. At this point you can adjust the salt to your liking if needed.
5. Serve immediately garnished with optional chopped fresh flat-leaf parsley.
   

Notes

EQUIPMENT NEEDED FOR THIS RECIPE: Instant Pot, Measuring Cups, Measuring Spoons, Cheese Grater, Cutting Board, Chef’s Knife

Pasta Options: Gluten-free dried penne, shells or fusilli pasta can be substituted for the macaroni.

Cream Substitution: Heavy cream can be substituted with half and half or you can use ¼ cup heavy cream and ¼ cup whole milk.

Cheese Option: Gruyère cheese can be substituted with Fontina, Parmigiano Reggiano or Pecorino Romano - or more cheddar cheese, preferably a white sharp cheddar.

The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please feel free to share by using proper etiquette and providing a link back to my original recipe on my blog, not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. Copying/pasting the full recipe text to websites or social media is prohibited. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding!

Recommended Products

• 
  Jovial Gluten Free Brown Rice Pasta Organic, 12 oz
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 6 Quart
• 
  Zyliss 6-Piece Knife Value Set with Sheaths - Stainless Steel Kitchen Knife Set - Cooking Knife Set with Sheaths - Dishwasher & Hand Wash Safe - 6 Pieces

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 79mgSodium: 856mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 19g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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