Instant Pot Recipes For One Or Two

So, you’re staring at that magical kitchen contraption, the Instant Pot, maybe still bewildered, maybe just looking for a dinner solution that doesn’t involve feeding an entire football team. Or, perhaps, you just want to make something delicious for yourself (or yourself and a very lucky plus-one) without turning your kitchen into a warzone. Same, my friend. Same.

Why This Recipe is Awesome (Besides the Obvious)

Okay, let’s be real. Cooking for one or two can sometimes feel like a culinary challenge. Too much effort for too little reward, right? NOT TODAY, SATAN! This Instant Pot recipe is for you, my solo chef or dynamic duo! It’s faster than debating takeout, requires minimal brain cells (perfect for a Tuesday after work), and here’s the kicker: it uses like, one pot. Yes, one pot. Dishes? What are those?

Plus, it’s pretty much idiot-proof. Seriously, I’ve messed up boiling water before, and even I didn’t mess this up. You get maximum comfort food with minimum fuss. And honestly, isn’t that the dream?

Ingredients You’ll Need

Get ready for some cheesy goodness! This is for about two generous servings, or one very hungry you.

• 1 cup Elbow Macaroni: The classic, the OG. Don’t be a hero trying weird shapes unless you’re feeling extra adventurous (and willing to experiment with cook times, FYI).
• 1.5 cups Water or Broth: Water works fine, but broth (chicken or veggie) adds a little extra somethin’-somethin’.
• 1 Tablespoon Butter: Unsalted is preferred, because you’re the boss of the salt here.
• 1/4 teaspoon Salt: And maybe a little extra for sprinkling later, to taste.
• Pinch of Dry Mustard Powder (Optional but Recommended!): This is our secret weapon. It doesn’t make it taste like mustard; it just *supercharges* the cheese flavor. Trust me on this one.
• 1/2 cup Whole Milk: Because we’re not calorie counting today, darling. If you absolutely must use lower fat, you do you, but whole milk makes it extra creamy.
• 1.5 cups Shredded Cheese: This is the star of the show, so go for quality! Sharp cheddar is a must, but feel free to mix in some Gruyere, Colby Jack, or even a little smoked Gouda for fancy vibes. Freshly shredded melts best!
• Black Pepper: Freshly ground, of course!

Step-by-Step Instructions

Alright, let’s get this party started. It’s so easy, you’ll wonder why you ever did it the stovetop way.

1. Dump It All In (Almost): Grab your Instant Pot. Add the elbow macaroni, water (or broth), butter, salt, and that optional-but-awesome mustard powder directly into the pot. Give it a gentle stir just to make sure the pasta is submerged.
2. Seal the Deal: Close the lid, make sure the sealing ring is in place (rookie mistake if it’s not!), and set the venting knob to the “Sealing” position.
3. Pressure Cook Time! Hit the “Pressure Cook” or “Manual” button. Set the time for 4 minutes on High Pressure. That’s it!
4. Quick Release: Once the timer beeps and cooking is done, immediately do a Quick Release (QR). Carefully turn the venting knob to the “Venting” position and let all that steam out. Pro tip: Use a long spoon or oven mitt to avoid steam burns!
5. Stir in the Good Stuff: Once the float valve drops, open the lid. Stir in the milk and then, the best part, gradually add your shredded cheese, stirring constantly until it’s all melted into a glorious, creamy sauce. You might think it looks a little soupy at first, but keep stirring, and it will thicken up beautifully.
6. Taste & Serve: Taste your masterpiece and add more salt, pepper, or even a dash of hot sauce if you’re feeling spicy. Dish it up and prepare for ultimate comfort.

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some common Instant Pot pitfalls together!

• Forgetting to Add Liquid: This is a classic “Burn Notice” perpetrator. Make sure you have the required water/broth! The IP needs liquid to come to pressure.
• Not Using Enough Cheese: Is that even a mistake? IMO, yes. This is mac and cheese; don’t skimp!
• Using Pre-Shredded Cheese: While convenient, pre-shredded cheese often has anti-caking agents that can make your sauce gritty. Shredding your own cheese is a game-changer for creaminess!
• Using Low-Fat Anything: Look, this is comfort food. Low-fat milk or cheese will give you a less luxurious, less creamy result. Embrace the full fat for this one. Your taste buds will thank you.

Alternatives & Substitutions

Feeling creative? Good! This recipe is super flexible.

• Gluten-Free Pasta: Totally doable! Just note that GF pasta can be a bit finicky and sometimes requires a minute or two less cook time. Start with 3 minutes and see how it goes.
• Different Cheeses: Go wild! Pepper Jack for a kick, smoked Gouda for a deep, smoky flavor, or a blend of sharp cheddar and Monterey Jack for super meltiness. Just make sure they’re good melting cheeses.
• Add-Ins: Once your mac is ready, stir in some cooked bacon bits, a sprinkle of chives, a dash of hot sauce (Frank’s RedHot, anyone?), or even some blasphemous steamed broccoli for a “healthy” touch.
• Broth vs. Water: As mentioned, broth adds more depth, but water is perfectly fine if that’s all you have or prefer.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual and slightly sarcastic) answers!

• “Can I use less cheese?” *Gasp!* Is that even a question? Technically yes, but why hurt your soul like that? Stick to the recipe, or even add a little more!
• “My Instant Pot says ‘Burn.’ What did I do wrong?” Uh oh! Did you make sure you added enough liquid? Sometimes pasta sticks to the bottom if there isn’t enough, causing the burn notice. Next time, give it a quick stir after adding the pasta.
• “Can I double this recipe for a bigger crowd?” Absolutely! Just double all the ingredients. The cook time (4 minutes) will stay the same because the Instant Pot reaches pressure based on volume, not specific quantity.
• “What if I don’t have dry mustard powder?” No worries! It just enhances the cheese flavor, so your mac and cheese will still be delicious without it. Just leave it out.
• “My mac and cheese seems too thin/thick. Help!” If it’s too thin, let it sit for a few minutes; it will thicken as it cools. If it’s too thick, stir in another splash of milk until it reaches your desired creaminess.

Final Thoughts

So there you have it, my friend! You’ve just unlocked the secret to ridiculously easy, ridiculously delicious Instant Pot mac and cheese for one or two. No more sad, microwaveable single servings for you! Now go forth and impress someone—or more importantly, yourself—with your new culinary skills. You’ve earned it!

Happy cooking, you magnificent chef, you!