Do you like Philly cheesesteaks? I love them! The only thing I love more is mac and cheese. So it only made sense to combine two favorites, right? Make that three favorites, because I used my Instant Pot too. So I came up with Instant Pot Philly Cheesesteak Mac and Cheese.

I love how when I use the Instant Pot I can make everything in one pot. It wasn’t that long ago that I didn’t have a dishwasher, and all of those dishes are just highly unnecessary. I love the one and done simplicity.

Ingredients for Instant Pot Philly Cheesesteak Mac and Cheese:

1 medium onion
1 package shaved steak
1 lb elbow macaroni
1 carton chicken broth
1 8 oz package cheddar cheese

Now you can really use whatever kind of cheese you want, and if you want your mac and cheese to have more beefy flavor, you can substitute the onion for a package of Lipton Beefy Onion soup mix and use a carton of beef broth instead. I use chicken broth for everything – regardless of what kind of meat it is.

Directions:

First, I started by browning the onion in a drizzle of olive oil in the Instant Pot on the Saute setting.

Once it was good and brown, I added the shaved steak and cooked it until it was cooked through. You could honestly skip this part if you want and just dump it all in with the macaroni, but I like all the little crispy edges on mine so that’s how I do it.

Next, I added the macaroni and the broth to the pot and put on the lid. I set it for 4 minutes. When the 4 minutes was up, I (carefully because starchy liquids splatter!) did a quick release.

Here’s where things get a little bit tricky. Different pasta brands have different densities, so 4 minutes may not be enough to cook your macaroni through. In that case, set the Instant Pot on saute and let it cook a little bit longer. Next time, add another minute to your pressure cooking time.

Once the macaroni is cooked to the desired done-ness, I add in the cheddar. If you like a different kind of cheese, that’s fine too – I’ve done provolone, swiss, Colby Jack, and even Velveeta once. Feel free to experiment with your Instant Pot Philly Cheesesteak Mac and Cheese!

But what about the peppers? Why does Philly Cheesesteak Mac and Cheese have no green peppers?

Well that’s simple. I don’t like them. However, if you wanted to add them, you would cook them with the onions at the beginning of the process. Or, if you want them a little bit crunchier you can add them before the cheese once the macaroni is done cooking.

Can I use other types of macaroni?

Sure. You can use any macaroni you want. Keep in mind that different pastas will cook differently, so 4 minutes may be too much or not enough. You’ll have to play with it a little bit.

How long does Instant Pot Philly Cheesesteak Mac and Cheese last?

It will last about 3 days in the refrigerator.

Can I freeze it?

You can definitely freeze it – you may need to add a little bit of milk when reheating to make it creamy again. That all depends on what type of macaroni and cheese you use in the recipe.

Can I use prepared shaved steak, like Steakums or something similar?

You can use whatever you want, but those are much more fragile than shaved steak, so your best bet is to cook with the onions and then remove the steak for the pressure cooking process. Then add it back in with the cheese at the end.

This post may use affiliate links. While they cost you nothing extra to use, I am compensated for them. Thank you for your support! You can view my privacy policy here.

Tools for Instant Pot Philly Cheesesteak Mac and Cheese:

Instant Pot
Spatula
Serving Bowls

Instant Pot Philly Cheesesteak Mac and Cheese

Looking for more Instant Pot recipes? Check these out!

Instant Pot Apple Pie Rice Pudding
Instant Pot Chicken Bacon Corn Chowder
Instant Pot Chicken and Wild Rice Soup
Instant Pot Lemon Blueberry French Toast