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Instant Pot Breakfast Mac and Cheese

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 servings 1x


Mac and cheese with sausage, bell peppers and hot sauce…and the best part is the topping of crispy hashbrowns. 


  • 1 pound ground breakfast sausage
  • 2 cups water
  • 8 oz macaroni noodles
  • 2 Tbsp butter
  • 1/4 cup milk
  • 2 1/2 cups shredded cheddar
  • 1 red or green bell pepper, diced
  • 1/4 cup Frank’s hot sauce
  • 2 cups frozen hashbrowns


  1. Turn Instant Pot to sauté setting. When the display says HOT add in the sausage and break it up. Brown for about 5 minutes. Pour in water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  2. Sprinkle in the macaroni in an even layer on top of the meat and water. Place butter on top.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and release pressure. If it starts spewing/foaming move the valve back to sealing for 20 seconds and try again. Remove lid.
  4. Stir well. Stir in the milk, 2 cups of cheddar, bell pepper and hot sauce. 
  5. Sprinkle the hashbrowns on top. Sprinkle a little salt and pepper on hashbrowns. Place the air fryer lid on top and set it to 400° F for 10 minutes. Add the remaining ½ cup of cheese on top and air fry for 1 more minute, or until cheese is melted. 
  6. Scoop up and serve.


I used my 6 Quart Instant Pot Duo Crisp 11-in-1 Multi-Use Pressure Cooker and Air Fryer*

  • Category: Sausage
  • Method: Instant Pot/Air fryer lid