Instant Pot Mac and Cheese

Course Main Course
Cuisine American
Keyword elbow macaroni, Mac and Cheese Made with Ricotta, pecorino Romano, ricotta cheese
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 397kcal


  • 16 oz elbow macaroni
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 4 cups water
  • 8 oz ricotta cheese
  • 1 sprig parsley or basil finely chopped
  • Freshly ground pepper
  • 1/2 cup pecorino Romano grated


  • Add oil, pasta, salt and 4 cups of water to cover the pasta.
  • Cook at high pressure for 6 minutes.
  • When cooking ends, do a quick pressure release.
  • Remove the lid and stir in ricotta and cheddar cheese and parsley or basil.
  • Garnish with Pecorino Romano cheese and serve warm.


Calories: 397kcal