Instant Pot Mac and Cheese title

Instant Pot Mac and Cheese with Green Chilies

This macaroni and cheese recipe is creamy and luscious with a great blending of flavors. Adding the diced green chiles give just a bit of spiciness and tang. It can be made leaving those out too since they are added at the end of the recipe.

Course Main Course
Cuisine American
Keyword green chile macaroni and cheese, instant pot mac and cheese, instant pot macaroni and cheese
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 15 minutes
Servings 11 cups mac and cheese
Calories 435 kcal
Author Toni Dash


  • 1 pound (16 ounces) Gluten-Free Elbow Pasta (I used Tinkyada Brown Rice Elbow Pasta)
  • 4 cups Water
  • 1 teaspoon Kosher Salt
  • 1 12-ounce can can Evaporated Milk
  • 1 teaspoon Dry Mustard Powder
  • 4 tablespoons Unsalted Butter
  • 20 ounces grated Mild Cheddar Cheese
  • 2 4-ounce cans Diced Green Chiles (Mild or Hot), drained
  • 6 quart Instant Pot


  1. Combine the elbow pasta, water and salt in the insert of the 6 qt Instant Pot. Stir and secure the lid; set the pressure vent to SEALING.
  2. Select MANUAL, HIGH PRESSURE and using the "+/-" buttons select 4 minutes. 

  3. While the Instant Pot comes to pressure, whisk together the evaporated milk and mustard. Prepare the cheese and green chilies.

  4. When the 4 minutes has completed do a QUICK RELEASE and leave the Instant Pot on the "KEEP WARM" setting (it will automatically change to that after the quick release). Note: when the lid is opened, the pasta water may have foamed up but it will quickly subside.
  5. Add the butter, evaporated milk with the mustard and stir to melt the butter.
  6. Add the cheese in 3 batches, stirring between each addition until all the cheese has melted and has become creamy (note: if using purchased grated cheese it may take a few additional minutes to melt).
  7. Add the green chiles and stir to combine.

Recipe Video

Recipe Notes

Time for the Instant Pot to come to pressure is not included in the Total Time. It should average around 10 minutes.  

If using gluten/wheat macaroni: If there is water present after cooking the pasta it can be drained or if only a small amount be stirred into the pasta and remaining ingredients.

Nutrition Facts
Instant Pot Mac and Cheese with Green Chilies
Amount Per Serving
Calories 435 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g75%
Cholesterol 74mg25%
Sodium 646mg27%
Potassium 152mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 4g4%
Protein 18g36%
Vitamin A 725IU15%
Vitamin C 2.5mg3%
Calcium 463mg46%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.