Instant Pot Mac and Cheese with Ham and Peas: A Quick & Delicious Meal!

Mac and cheese is a beloved comfort food, and the Instant Pot makes it even easier and faster to prepare. This recipe elevates the classic dish by adding savory ham and sweet peas, creating a well-rounded and satisfying meal. Forget about standing over the stove and stirring endlessly – this Instant Pot mac and cheese is a set-it-and-forget-it wonder! This recipe is perfect for busy weeknights, potlucks, or anytime you crave a cheesy, comforting meal. It’s incredibly versatile, so feel free to customize it with your favorite cheeses, vegetables, or protein.

## Why You’ll Love This Instant Pot Mac and Cheese

* **Quick and Easy:** The Instant Pot drastically reduces cooking time, making it a lifesaver on busy evenings.
* **One-Pot Wonder:** Minimal cleanup! Everything cooks in the Instant Pot, saving you from washing multiple pots and pans.
* **Creamy and Delicious:** The Instant Pot creates incredibly creamy mac and cheese every time.
* **Customizable:** Easily adapt the recipe to your preferences with different cheeses, vegetables, and meats.
* **Family-Friendly:** A guaranteed crowd-pleaser that even picky eaters will love.

## Ingredients You’ll Need

* **Pasta:** 1 pound elbow macaroni (or other small pasta shape like shells or cavatappi)
* **Broth:** 4 cups chicken broth (or vegetable broth for a vegetarian option)
* **Butter:** 4 tablespoons unsalted butter
* **Milk:** 1 cup milk (whole milk or 2% is recommended for creaminess)
* **Cheese:** 4 cups shredded cheese (a combination of cheddar, Gruyere, Monterey Jack, or Colby Jack works well)
* **Ham:** 1 cup diced cooked ham
* **Peas:** 1 cup frozen peas
* **Salt and Pepper:** To taste
* **Optional:** 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, dash of nutmeg, hot sauce to taste

## Equipment You’ll Need

* **Instant Pot:** 6-quart or larger
* **Measuring Cups and Spoons**
* **Cheese Grater** (if using block cheese)
* **Knife and Cutting Board** (for dicing ham)
* **Wooden Spoon or Spatula**

## Step-by-Step Instructions

**1. Prepare the Ingredients:**

* Dice the cooked ham into small, bite-sized pieces. Set aside.
* Shred the cheese if you’re using block cheese. A combination of cheeses adds depth of flavor. Cheddar provides that classic mac and cheese taste, Gruyere adds a nutty and sophisticated note, Monterey Jack melts beautifully, and Colby Jack offers a mild and creamy flavor. Set the shredded cheese aside.
* Measure out the chicken broth, milk, and butter. Have them ready to go.
* Measure out the frozen peas.

**2. Cook the Pasta in the Instant Pot:**

* Add the elbow macaroni to the Instant Pot. Ensure that the pasta is evenly distributed in the pot.
* Pour the chicken broth over the pasta. Make sure the pasta is completely submerged in the broth. If not, add a little more broth until it is covered.
* Add the butter to the Instant Pot. The butter will melt and contribute to the creaminess of the dish.
* Close the Instant Pot lid and seal it. Make sure the pressure release valve is set to the “Sealing” position.
* Press the “Manual” or “Pressure Cook” button and set the cooking time to 4 minutes. The cooking time may vary slightly depending on your Instant Pot model and the type of pasta you use. Generally, a cooking time of half the time recommended on the pasta package works well. However, since this is a one-pot recipe, we want to slightly overcook the pasta so it absorbs more of the broth and becomes extra creamy.

**3. Release the Pressure and Add the Cheese:**

* Once the cooking time is complete, let the Instant Pot naturally pressure release for 5 minutes. This allows the pasta to continue cooking and absorb more of the broth, resulting in a creamier texture. After 5 minutes, carefully release the remaining pressure manually by turning the pressure release valve to the “Venting” position. Be cautious of the steam that will be released.
* Open the Instant Pot lid carefully. The pasta should be cooked through and have absorbed most of the broth. There will likely still be some liquid remaining, which is perfectly normal.
* Stir in the milk. The milk adds extra creaminess and helps to thin out the sauce slightly.
* Add the shredded cheese, one cup at a time, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Don’t add all the cheese at once, as this can cause it to clump together. Mixing in the cheese gradually ensures a smooth and even consistency.

**4. Add the Ham and Peas:**

* Stir in the diced ham and frozen peas. The residual heat from the pasta and cheese sauce will warm the ham and peas through. If you prefer your peas to be softer, you can add them earlier in the cooking process.
* Stir until the ham and peas are evenly distributed throughout the mac and cheese.

**5. Season and Serve:**

* Season the mac and cheese with salt and pepper to taste. Be careful not to over-salt, as the ham and cheese already contain sodium. Start with a small amount and add more as needed.
* If desired, add a pinch of garlic powder, onion powder, or a dash of nutmeg for extra flavor. A little hot sauce can also add a nice kick.
* Serve the Instant Pot mac and cheese immediately. It’s best enjoyed hot and fresh.

## Tips for Perfect Instant Pot Mac and Cheese

* **Don’t Overcook the Pasta:** Overcooked pasta will become mushy. Stick to the recommended cooking time of 4 minutes, followed by a 5-minute natural pressure release.
* **Use a Good Quality Cheese:** The quality of the cheese will significantly impact the flavor of the mac and cheese. Use a good quality shredded cheese or shred your own from a block for the best results.
* **Adjust the Liquid:** If the mac and cheese is too thick, add a little more milk. If it’s too thin, cook it on the “Saute” setting for a few minutes to allow some of the liquid to evaporate.
* **Prevent the Burn Notice:** Ensure there is enough liquid in the Instant Pot to prevent the “Burn” notice. The pasta should be completely submerged in broth.
* **Grate Your Own Cheese:** Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Grating your own cheese from a block will result in a creamier sauce.

## Variations and Customizations

* **Cheese:** Experiment with different cheese combinations. Try Gouda, provolone, or pepper jack for a unique flavor profile.
* **Vegetables:** Add other vegetables like broccoli florets, chopped spinach, or roasted red peppers.
* **Protein:** Use cooked bacon, shredded chicken, or sausage instead of ham.
* **Spice:** Add a pinch of red pepper flakes or a dash of cayenne pepper for a spicy kick.
* **Breadcrumbs:** Top the mac and cheese with toasted breadcrumbs for added texture.
* **Cream Cheese:** Stir in a couple of ounces of cream cheese for extra richness and tanginess.
* **Vegan:** Use vegan cheese and plant-based milk for a vegan version of this recipe. Also, substitute the ham with mushrooms or other plant-based protein.

## Serving Suggestions

* Serve as a main course for a quick and easy weeknight dinner.
* Serve as a side dish alongside grilled chicken, burgers, or sandwiches.
* Bring it to a potluck or party – it’s always a crowd-pleaser.
* Pair it with a simple side salad or steamed vegetables for a balanced meal.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** You can prepare the mac and cheese ahead of time and store it in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop, adding a little milk if needed to restore the creamy consistency.
* **Storage:** Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat as directed above.
* **Freezing:** While you can freeze mac and cheese, the texture may change slightly upon thawing. The pasta can become a bit mushy, and the sauce may separate. If you choose to freeze it, allow it to cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and serving size)
* Protein: 25-35 grams
* Fat: 20-30 grams
* Carbohydrates: 40-50 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Instant Pot Mac and Cheese with Ham and Peas Recipe Card

recipe
**Yields:** 6-8 servings
**Prep time:** 10 minutes
**Cook time:** 10 minutes

**Ingredients:**

* 1 pound elbow macaroni
* 4 cups chicken broth
* 4 tablespoons unsalted butter
* 1 cup milk
* 4 cups shredded cheese (cheddar, Gruyere, Monterey Jack, Colby Jack)
* 1 cup diced cooked ham
* 1 cup frozen peas
* Salt and pepper to taste
* Optional: 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, dash of nutmeg, hot sauce to taste

**Equipment:**

* Instant Pot (6-quart or larger)
* Measuring cups and spoons
* Cheese grater (if using block cheese)
* Knife and cutting board (for dicing ham)
* Wooden spoon or spatula

**Instructions**

1. Dice the cooked ham and shred the cheese (if using block cheese).
2. Add elbow macaroni, chicken broth, and butter to the Instant Pot.
3. Close the Instant Pot lid and seal it. Set the pressure release valve to “Sealing.”
4. Press “Manual” or “Pressure Cook” and set the cooking time to 4 minutes.
5. Let the Instant Pot naturally pressure release for 5 minutes, then manually release the remaining pressure.
6. Open the lid and stir in the milk and shredded cheese, one cup at a time, until melted and smooth.
7. Stir in the diced ham and frozen peas.
8. Season with salt, pepper, garlic powder (optional), onion powder (optional), nutmeg (optional), and hot sauce (optional) to taste.
9. Serve immediately.

Enjoy your delicious and easy Instant Pot Mac and Cheese with Ham and Peas!