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    Home » Instant Pot Pasta Recipes » Instant Pot Macaroni and Cheese with Ham and Peas

    Instant Pot Macaroni and Cheese with Ham and Peas

    Published: Mar 30, 2022 · Modified: Jun 30, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Instant Pot Macaroni and Cheese with Ham and Peas is a simple dump-and-go mac and cheese recipe that's made entirely in the Instant Pot. Plus, there's no need to make a separate sauce.

    Plate of Instant Pot macaroni and cheese with ham and peas.

    One of the best things about the Instant Pot is that you can make delicious, easy one-pot meals. This Instant Pot macaroni and cheese with ham and peas is a super easy, super tasty dinner that's ready in less than 30 minutes.

    This mac and cheese is also a great way to repurpose leftover ham into a new meal. Add a simple green salad, and you have a quick dinner that's perfect for weeknights!

    How to make Instant Pot macaroni and cheese with ham and peas

    Dry noodles in an instant pot inner pot

    Step 1: Add pasta to the inner pot of the pressure cooker.

    Step 2: Add enough water cover pasta by 1 inch. Depending on the shape of the pasta, it usually takes 3-5 cups of water.

    Step 3: Lock lid in place, and turn pressure release valve to SEALING. Cook on MANUAL/HIGH pressure for 3-4 minutes.

    Tip >> If you're using larger pasta, choose 4 minutes. If you're using smaller pasta, like elbows, choose 3 minutes.

    Step 4: Carefully turn pressure release valve to VENTING. Unlock lid, and drain pasta. Return pasta to inner pot.

    spoon stirring in cheese in mac and cheese
    Step 5: Add milk, salt, pepper, and dry mustard and stir to combine. Press CANCEL.

    Step 6: Stir in cheese, and continue stirring until cheese has melted and is combined.

    Spoon scooping up mac and cheese with ham and peasStep 7: Stir in diced ham and frozen peas until combined.

    Tips

    • Pasta: I like to use cavatappi. If you use another type of pasta, you may find that you need to adjust the cooking time.
    • Evaporated milk: You can use regular, low-fat, or fat-free.
    • Mustard: If you don't have dry mustard, Dijon mustard makes a good substitute. I use about a teaspoon or so if I'm using Dijon mustard.
    • Cheese: I've used a number of combinations of cheeses. Feel free to use the types of shredded cheese that you like.
    • Peas: I don't thaw the peas before using. I recommend checking for chunks of ice before adding the peas so that you don't end up with watery mac and cheese.
    Instant Pot macaroni and cheese with ham and peas on a light blue plate.

    Storage

    Store any leftover mac and cheese in an airtight container in the refrigerator. The mac and cheese will keep for up to 4 days when properly stored.

    More Instant Pot mac and cheese recipes!

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      Creamy Instant Pot Macaroni and Cheese
    • Close up photo of white cheddar mac and cheese in a green bowl.
      Instant Pot White Cheddar Mac and Cheese
    • Spoon lifting up a scoop of Instant Pot Mac and Cheese.
      Easy Instant Pot Mac and Cheese
    • Instant Pot Italian Mac and Cheese on a stoneware plate.
      Instant Pot Italian Mac and Cheese

    If you’ve tried this Instant Pot Mac and Cheese with Ham and Peas recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can follow me on Pinterest or Facebook for even more delicious food.

    Instant Pot Mac and Cheese with Ham and Peas

    Easy mac and cheese with ham and peas is a simple dump-and-go recipe that's made entirely in the Instant Pot!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 4 minutes
    Time to Pressure: 10 minutes
    Total Time: 24 minutes
    Servings: 8 servings
    Calories: 445kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    Ingredients

    • 16 ounces dry shaped pasta
    • 3-5 cups water
    • 12 ounce can evaporated milk
    • ½ teaspoon dry mustard
    • Salt and pepper
    • 8 ounces shredded Monterrey Jack cheese
    • 8 ounces shredded Cheddar Cheese
    • 1 ½ cups cooked diced ham
    • 1 cup frozen peas

    Instructions

    • Add pasta to the inner pot of the pressure cooker.
    • Add enough water cover pasta by 1 inch. Depending on the shape of the pasta, it usually takes 3-5 cups of water.
    • Lock lid in place, and turn pressure release valve to SEALING.
    • Cook on MANUAL/HIGH pressure for 3-4 minutes.
    • Carefully turn pressure release valve to VENTING.
    • Unlock lid, and drain pasta.
    • Return pasta to inner pot.
    • Add milk, salt, pepper, and dry mustard and stir to combine.
    • Press CANCEL.
    • Stir in cheese, and continue stirring until cheese has melted and is combined.
    • Stir in diced ham and frozen peas until combined.

    Notes

    • Pasta: I like to use cavatappi. If you use another type of pasta, you may find that you need to adjust the cooking time. 
    • Evaporated milk: You can use regular, low-fat, or fat-free. 
    • Mustard: If you don't have dry mustard, Dijon mustard makes a good substitute. I use about a teaspoon or so if I'm using Dijon mustard.
    • Cheese: I've used a number of combinations of cheeses. Feel free to use the types of shredded cheese that you like. 
    • Peas: I don't thaw the peas before using. I recommend checking for chunks of ice before adding the peas so that you don't end up with watery mac and cheese. 
    • Cooking time: For larger pasta, like cavatappi, cook for 4 minutes. For smaller pasta, like elbow macaroni, cook for 3 minutes. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 445kcal | Carbohydrates: 51g | Protein: 29g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 628mg | Potassium: 414mg | Fiber: 3g | Sugar: 8g | Vitamin A: 583IU | Vitamin C: 13mg | Calcium: 473mg | Iron: 2mg
    Tried this recipe?Leave me a comment below to let me know!
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