Instant Pot Mac N Cheese

The Instant Pot Mac N Cheese recipe is super simple. It only requires a few ingredients, and it can all be made in about five minutes.

I am obsessed with my instant pot. I’m always looking for new, fun ways to use it, and I found out you can make Mac and cheese with it. I was so excited. So, I’m thrilled to be bringing this recipe to you guys. I know you will love it.

Ingredients

Pasta: You can use any pasta of your choice. I am using a brown rice penne for this recipe.

Non-dairy milk:  one and a half cups of non-dairy milk. I am using Trader Joe’s, unsweetened soy milk,

Yeast: Half a cup of nutritional yeast,

Miso Paste: Two tablespoons of miso paste. If you don’t have miso paste, you can sub for about a teaspoon or so of salt,

one teaspoon of garlic powder,

two tablespoons of tahini,

One quarter Lemon

1 Tablespoon of Mustard

How To Make

The first thing you will want to do is cook your pasta in the instant pot. The general rule for pasta is one pound of pasta to four cups of water. If you’re using whole wheat pasta, this might vary slightly.

I’ve tested this ratio on white pasta elbows and brown rice pasta. It worked great. But it might take a little bit more time on whole wheat pasta.

I will add one tablespoon of mustard, two tablespoons of miso or salt to your taste, and one teaspoon of garlic powder to the pasta and water.

Please give it a good mix to incorporate all the spices with the pasta and water, and then close the lid and it to four minutes on manual.

Once the timer goes off, you will do a quick release, which gets messy. You’re supposed to do a controlled, immediate release where you hold the valve open slightly so it can slowly escape.

But I don’t have time for that, so I do a quick release, which gets messy. So you want to ensure you have a rag on hand to wipe up all the pasta juice that sprays out everywhere.

After you do the quick release, you will leave the instant pot on the warm function and then start stirring in the rest of your ingredients, starting with the soy milk, lemon juice, tahini, and nutritional yeast. Then, you want to give it a good mix to ensure all the ingredients are well incorporated into the pasta.

Topping Options

I topped mine off with some homemade vegan Parmesan cheese. It gave it a lovely red, crummy texture topping. I also topped it with some smoked paprika and some cayenne.

Wallah!

That is the complete five-minute Mac and cheese in the instant pot recipe. It is so easy and delicious. Try this out at home, and let me know the feedback below in the comments.

I hope you enjoyed this five-minute vegan, instant pot, Mac, and cheese. I had so much fun creating this recipe for you guys. Make sure you share this recipe with your family and friends, and let me know in the comments below what other types of instant pot recipes you want me to make.

I tried to make this recipe as healthy as possible while being straightforward. That’s why I used the tahini, nutritional yeast, and non-dairy milk as a base, but you could use it as a package of vegan cheese, and that would be easy and delicious as well, and it would melt quickly right into the instant pot while you have it on the warm function.

But I wanted to make this recipe healthy and still creamy and delicious.

All right. Thank you guys so much for reading my recipe. I’m going to enjoy this delightful bowl of vegan mac.

I would love to hear some suggestions of what I should do next.

Instant Pot Mac N Cheese

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Instant Pot Mac N Cheese recipe is super simple. It only requires a few ingredients, and it can all be made any in about five minutes.

Prep Time 10 minutes

Cook Time 4 minutes

Total Time 4 minutes

Ingredients

• 16 OZ pasta ( Brown rice penne pasta )
• 1 1/2 cups of non-dairy milk
• 1/2 cup of nutritional yeast
• 2 tbsp of miso paste
• 1 tsp garlic powder
• 2 tbsp tahini
• One quarter Lemon
• 1 Tablespoon of Mustard

Instructions

1. Let’s begin by Cooking the pasta in the instant pot. The general rule for pasta is one pound of pasta to four cups of water. If you’re using whole wheat pasta, this might vary slightly.
2. Add one tablespoon of mustard, two tablespoons of miso or salt to your taste, and one teaspoon of garlic powder into the pasta and water.
3. Please give it a good mix to incorporate all the spices with the pasta and water, and then close the lid and set the timer to four minutes on manual.
4. Once the timer goes off, do a quick release, and this gets kind of messy. You’re supposed to do a controlled, immediate release where you hold the valve open slightly so it can slowly escape.
5. After you do the quick release, you’re going to leave the instant pot on the warm function and then start stirring in the rest of your ingredients, starting with the soy milk lemon juice, tahini, and nutritional yeast. 
6. Finally, give it a good mix to make sure all the ingredients are well incorporated into the pasta.

Nutrition Information:

Yield:

4

Serving Size:

per serving
Amount Per Serving: Calories: 470 kcalTotal Fat: 7gSaturated Fat: 1gTrans Fat: 0gCholesterol: 0mgSodium: 600mgCarbohydrates: 84gFiber: 5gSugar: 4gProtein: 18g