Kitchen Hack: Protein Instant Pot Mac and Cheese

In just 5 minutes you can have a cheesy, protein-packed dinner ready to go! Make this Protein Instant Pot Mac and Cheese for the ultimate kitchen hack you’ll ever do. This Protein Mac and Cheese made in the Instant Pot is made with 100% whole grain noodles, cottage cheese, and a little Greek yogurt for extra creaminess.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
Author: Lee Hersh
Yield: 6 1x


  • 16 oz. whole wheat elbow macaroni (normal pasta works too!)
  • 4 cups chicken broth
  • 2 tablespoons ghee (or butter)
  • 1.5 teaspoons garlic powder
  • 2 teaspoons Dijon mustard
  • 1 cup shredded cheddar cheese
  • 1 cup 2% cottage cheese (any % will work)
  • 1/4 cup nonfat Greek yogurt
  • salt, to taste
  • pepper, to taste


  1. Place macaroni noodles, broth, ghee, garlic powder, and dijon mustard into the Instant Pot and mix well.
  2. Set your Instant Pot by making sure the pressure valve is turned to seal. Then, press manual. Turn your pressure to high pressure and set time to 5 minutes. Then, let the Instant Pot do its thing.
  3. When the time on the instant pot runs out, quick release the pressure by turning the pressure valve to vent. Be careful, the steam is hot!
  4. Remove the Instant Pot lid and give the noodles a quick stir. Then, add the cheddar cheese, cottage cheese, greek yogurt, salt and pepper to the noodles. Stir until creamy*.
  5. Remove mac and cheese from Instant Pot and enjoy!


*If the cottage cheese isn’t melting, turn on the saute function on your instant pot and stir.


  • Serving Size: 1/6 recipe
  • Calories: 430
  • Sugar: 5
  • Fat: 16
  • Carbohydrates: 56
  • Fiber: 8
  • Protein: 23


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