This creamy Instant Pot shells and cheese recipe is perfect for an easy weeknight dinner because everything is cooked in one pot with no fuss. It’s budget-friendly, kid-approved, and can be made in just 20 minutes.
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The other night while making our favorite shells and cheese for dinner, I realized that I have never shared it here despite it being our go-to mac and cheese recipe because it’s so quick and easy to make. Plus, there is very little cleanup because it’s all cooked right in one pot. (and who doesn’t love that?)
Although, I rarely share Instant Pot recipes (which I need to change as it’s one of my very favorite kitchen appliances.) This creamy shells and cheese is a must-try because it always turns out delicious and my family absolutely loves it! (even my picky eaters!)
So, if you are looking for a simple weeknight dinner idea for the family or a quick side dish for your summer potluck or gathering, you will love this homemade mac and cheese recipe with pasta shells.
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Why You’ll Love This Instant Pot Shells and Cheese
- Easy one-pot recipe, as everything comes together in the Instant Pot for fewer dishes and less cleanup.
- Budget-friendly meal, because it uses simple pantry staples you probably already have on hand.
- It’s easily customizable, as you can add some veggies, meat, or different cheeses.
- Kid-approved, as kids love this easy and tasty dish (even picky eaters!).
- No roux required, which is one of my favorite things about this recipe. You can skip the flour and butter step making it perfect for beginners.
Looking for more easy dinner recipes?
- Baked Four Cheese Mac and Cheese
- Shortcut Chicken Parmesan Bake
- Lazy Lasagna with Italian Sausage
- Baked Ziti with Meatballs
Instant Pot Shells and Cheese
Ingredients for Easy Shells and Cheese Recipe
This cheesy Instant Pot shells and cheese recipe is the ultimate comfort food that’s perfect to enjoy any time of year. Whether you need a simple BBQ side dish for your potluck or summer picnic or a weeknight family dinner idea, this easy recipe can be ready fast with minimal cleanup.
You will need:
- pasta shells
- water
- salt
- butter
- mustard
- garlic powder
- shredded sharp white cheddar cheese
- evaporated milk
How to Make This Delicious Instant Pot Shells and Cheese
- Start by adding your pasta shells, water, salt, butter and squirt of mustard into your Instant Pot and stir.
- Seal the lid and cook on high pressure for 5 minutes.
- When the 5 minutes are up, let it naturally release for 10 minutes, then manually release any remaining pressure (see note below).
- Stir the pasta, (it will look watery), add the evaporated milk and stir again.
- Gradually add in the shredded cheese in handfuls and stir constantly until the cheese has melted.
- Adjust the seasoning if needed (salt and garlic powder). It will thicken as it sets.
Note: This makes a very creamy and soft mac and cheese as we like our pasta soft, however if you want your pasta to be more al dente, then do a quick release instead of a natural release.
Variations:
- You can change up your cheese by adding in some Monterey Jack with your sharp cheese. You can also add some mozzarella (if you want a cheese pull), or some Pepper Jack cheese for a little extra spice.
- Add in some protein like ham, bacon, or shredded rotisserie chicken.
- Love spice? Try adding in a little hot sauce or cayenne.
- Mix in some broccoli or peas to add in some veggies.
Helpful Tips:
- Make sure to add your cheese gradually or it can turn grainy.
- Use freshly shredded cheese instead of the packaged pre-shredded cheese as it melts better.
Storage:
- Store your leftovers in the fridge for 3-4 days in an airtight container.
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Instant Pot Shells and Cheese
Ingredients
- 1 lb. pasta shells
- 4 cups water
- 1 tsp salt
- 2 tbsp butter
- ½ tsp garlic powder
- 1 tsp yellow mustard
- 12 ounce can evaporated milk
- 3 cups shredded white sharp cheese shredded
Instructions
- Start by adding your pasta shells, water, salt, butter and squirt of mustard into your Instant Pot and stir.
- Seal the lid and cook on high pressure for 5 minutes.
- When the 5 minutes are up, let it naturally release for 10 minutes, then manually release any remaining pressure (see tip below).
- Stir the pasta, (it will look watery), add the evaporated milk and stir again.
- Gradually add in the shredded cheese in handfuls and stir constantly until the cheese has melted.
- Adjust the seasoning if needed (salt and garlic powder). It will thicken as it sets.
Notes
Variations:
- You can change up your cheese by adding in some Monterey Jack with your sharp cheese. You can also add some mozzarella (if you want a cheese pull), or some Pepper Jack cheese for a little extra spice.
- Add in some protein like ham, bacon, or shredded rotisserie chicken.
- Love spice? Try adding in a little hot sauce or cayenne.
- Mix in some broccoli or peas to add in some veggies.
Helpful Tips:
- Make sure to add your cheese gradually or it can turn grainy.
- Use freshly shredded cheese instead of the packaged pre-shredded cheese as it melts better.
Storage:
- Store your leftovers in the fridge for 3-4 days in an airtight container.
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