Corn Mac And Cheese - Instant Pot Macaroni Corn Casserole

Instant poot macaroni corn casserole or easy corn mac and cheese in instant pot is delicious creamy, one pot mac and cheese made with added sweet corn!

Course Main Course, Side Dish

Cuisine American

Keyword corn mac and cheese, instant pot mac and cheese recipe, mac and cheese, macaroni corn cheese casserole

Prep Time 2

Cook Time 1

pressure build up and release time estimate 25

Total Time 28

Servings

Calories 565kcal

Author PA

Ingredients

16 oz elbow macaroni
4 cups water
12 oz frozen corn kernels may add a little more
1 cup milk chilled
½ cup heavy cream chilled
salt adjust to taste
1 teaspoon garlic powder
4 cups shredded cheese I used Mexican blend, you may your favorite cheese for making mac and cheese
4 tablespoons butter

Instructions

Place the elbow macaroni shells in instant pot pressure cooker.
Also add salt, garlic powder and water also to the instant pot, stir the contents.
Place the butter on top and also add the frozen corn on the top.
Close the instant pot with lid in sealing position and cook in high pressure for 1 minute.
Once the cooking is done, press cancel and wait for a natural pressure release for 12 minutes.
Once the pressure is naturally released for 12 minutes, carefully do a gradual manual pressure release to release the remaining pressure.
Once the pressure is all released, carefully open the lid and stir the contents.
Add heavy cream, milk and shredded cheese, mix in with the cooked pasta and corn and the delicious corn mac and cheese or instant pot macaroni corn casserole is ready! If you are not in a hurry, let the corn mac and cheese sit for another few more minutes so the cheese will nicely blend in with the pasta.
Once it is done, stir the contents again and serve the corn mac and cheese while it is still warm for best results.
Keep in mind that the mac and cheese tends to thicken as it sits for more time.

Nutrition