Instant Pot Mac and Cheese with Lentils in a pink bowl.

Instant Pot Mac and Cheese with Lentils

EASY, delicious, cheesy and wholesome Instant Pot Mac and Cheese with Lentils.

Course Main Course
Cuisine American
Keyword easy instant pot, instant pot, instant pot recipe, mac and cheese, mac and cheese recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Author Samantha


  • 1 cup red lentils, rinsed* well
  • 1 lbs (454 gr) dried macaroni noodles
  • 5 cups low sodium vegetable or chicken broth
  • 2 tbsp yellow mustard
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp salt (less if the broth used isn't low sodium)
  • 2 cups cheddar cheese, old/aged or medium
  • 1 1/2 cups (approx. 175 gr) grated mozzarella or jack cheese**
  • 1/2 cup (approx. 30 gr) parmesan cheese
  • 1/2 cup milk


  1. Add lentils, noodles, broth, mustard, onion powder, garlic powder, and salt to Instant Pot and mix briefly. Closed lid and set to sealed. 

  2. Cook at high pressure for 5 minutes. Use the manual quick release to release stem. 

  3. Add cheeses and milk, and mix until cheese is melted and smooth. 

Recipe Notes

* red lentils tend to stick together when simple rinsed under running water. Use a bowl and swish lentils around in cold water, drain and repeat until water runs clear. Around 3-5 times. 

** mozzarella cheese will result in a more "cheesy" (the cheese will have more pull) appearance than jack cheese will. The flavour is about the same however.