Instant Pot Guinness Mac and Cheese

Put an adult spin on your next batch of mac and cheese! Instant Pot Guinness Mac and Cheese is going to be a home run at your St Patrick’s Day celebration!

So, after doing the test run for Instant Pot Corned Beef and Cabbage the other day, it really put me in the mood for St. Patrick’s Day. I don’t know why, but I just can’t seem to put all of the leprechaun jokes and green colored foods out of my mind! There is just something about the whole holiday that makes me happy. I mean who doesn’t love GREEN BEER!

I digress.

If you are not the biggest Corned Beef and Cabbage fan, you can still get into the spirit of St. Patrick’s Day with Instant Pot Guinness Mac and Cheese. The combination of Guinness, a ton of Irish cheddar, and a touch of dijon mustard (to cut the richness) make this dish a complete home run.

Cooking with Guinness gives sweet and savory dishes like this such a delicious depth of flavor! It is truly unlike anything you have ever tasted before. It’s ultra flavorful and super creamy with out going as far as over doing it. It’s crazy how well these flavors just go together. This is literally my new favorite mac and cheese!

And, the absolute best part about this whole recipe, it can all be done in the Instant Pot in 4 minutes! I mean how much easier can it get! I can tell you one thing for sure, this is going to be making a appearance on my dinner table for more than just St. Patrick’s Day!

Instant Pot Guinness Mac and Cheese

All you need are a few simple ingredients!

Add beer, water, noodles, butter, mustard powder, salt and pepper to Instant Pot.

Cover and cook on manual pressure for 3 minutes. When timer is done preform a quick release. Drain noodles if you see excess liquid.

Immediately add evaporated milk and cream cheese. Stir until well blended.

Add cheese and stir until completely melted.

Serve immediately and enjoy!

Print Recipe

Instant Pot Guinness Mac and Cheese

Ingredients

• 1 lb Elbow Noodles
• 1 Cup Guinness Beer
• 3 Cups Water
• 2 Tablespoons Butter
• 1 Tablespoon Dry Mustard Powder
• 2 Ounces Cream Cheese cut into cubes
• 1 Can Eveporated Milk
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper or to taste
• 14 Ounces Kerrygold Irish Cheddar 2 bricks
• 1 Cup Monterey Jack Cheese

Instructions

• Add beer, water, noodles, butter, mustard powder, salt and pepper to Instant Pot.
• Cover and cook on manual pressure for 3 minutes
• When timer is done preform a quick release. Drain noodles if you see excess liquid.
• Immediately add evaporated milk and cream cheese. Stir until well blended.
• Add cheese and stir until completely melted.
• Serve immediately and enjoy!

If you are looking for another delicious Instant Pot recipe, check out this delicious Instant Pot Beef and Beer Stew or Instant Pot Chicken, Broccoli, and Rice!

Or, check out these awesome Chicken Taco Bowls from Wondermom Wannabe! They are to die for and are perfect for larger families (it makes a ton)!

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