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Instant Pot Tex-Mex Macaroni and Cheese

This yummy Instant Pot Tex-Mex Mac & Cheese is an inexpensive one pot meal that elevates an ordinary box of macaroni and cheese in about 30 minutes!
Prep Time8 mins
Cook Time12 mins
Pressure Build-Up/Release15 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Cheese, Instant Pot, Meal Prep, Pasta
Servings: 6
Calories: 486kcal
Author: Clean Fingers Laynie


  • 1 Box Macaroni and Cheese (about 7.5 oz)
  • 1 lb Ground Beef, Turkey, or Vegetable Crumble
  • 3 tbsp Taco Seasoning (or 1 packet)
  • 1 cup Salsa
  • 15 oz Whole Kernel Corn (1 can, Drained)
  • 15.5 oz Kidney Beans or Black Beans (1 can, Rinsed and Drained)
  • 1/2 cup Sour Cream
  • 2 cups Water


  • Set the Instant Pot to Saute, and add meat to inner pot. Saute until the meat, for about 6-8 minutes, until cooked through and browned. If there is more than 1 tbsp of grease, drain the meat.
  • Add 1 cup of water to the Instant Pot, and scrape the bottom of the pot to loosen any browned bits, or fond.
  • In order, add the following ingredients to the Instant Pot: taco seasoning, corn, beans, boxed macaroni (pasta only), remaining 1 cup water, and salsa. Do not stir.
  • Close the Instant Pot with the lid, and set the Instant Pot valve to the “sealing” position. Set the pressure cooking (or manual) setting for 5 minutes on high. 
  • Allow the pressure to naturally release for 5 minutes. Then, turn the Instant Pot valve to "venting" to manually release any remaining pressure.
  • Add the cheese packet (from the macaroni and cheese) and sour cream to the pot, and stir to combine.
  • Portion the Instant Pot Tex-Mex Macaroni and Cheese into serving bowls. If desired, top with additional sour cream and fresh vegetables*. Serve and enjoy!


Estimated Nutrition (per serving):  Calories 486, Fat 22 g, Carbohydrate 49 g, Dietary Fiber 7 g, Protein 24 g, Sodium 1150 mg
*Optional toppings: Shredded lettuces, diced tomato, chopped onion.