Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is entirely vegan, gluten free and cooked in just 5 minutes on high pressure. So much better than any velveeta mac and cheese or from a ready made mac and cheese box. The ultimate comfort food, kid friendly and seriously really delicious like the real deal if not better for your easy dinner recipes for family. Just put macaroni noodles for my macaroni and cheese recipe in your instant pot, after 5 minutes on high pressure you get the the most delicious creamiest macaroni sauce you’ve ever made.

Only recently you got my Instant Pot Spaghetti with Simple Tomato Sauce recipe, which is seriously super easy to make. So this was the first of my vegan instant pot recipes, and now I am on a roll.

You know I love my mac and cheese recipes like this One Pot Chili Mac and Cheese, which is an amazing one pot meal, so easy. But couldn’t it be even easier in the instant pot?

And of course don’t miss out this Cauliflower Mac & Cheese they are all a keeper for your 30 minute meals – quick meals that the whole family will love.

This Instant Pot Mac and Cheese recipe is no exception. It’s creamy, cheesy, addictive, super easy, fast, incredibly satisfying, time saving and for real it will sure be one of those easy meals that you will make again and again.

Also this is a 5 ingredient instant pot mac and cheese, not counting salt and pepper. It is so perfect it will become the only creamy mac and cheese base recipe that you need. No matter what diet direction you follow.

The secret is the vegan cheddar and dairy free cream cheese, which makes it top noch delicious and so addictive you can’t resist.

Any portion you make will disappear in no time. You can be sure your family and friends will ask you to make it over and over again.

How to make Instant Pot Mac and Cheese

Start by adding macaroni pasta, 4 cups of vegetable broth (reserve the remaining 1/2 cup for later), garlic powder, and optional add ons like nutritional yeast and smoked paprika to the instant pot.

Season with salt and pepper, if you like. This depends on how much salt is in the vegetable broth you use. Some are salty enough, there might be no need for a pinch salt and pepper. You know best! Now place the lid on the pot and make sure to seal your instant pot.

Use the manual setting with high pressure for around 5 minutes. After this, do a quick release, add remaining vegetable broth, vegan cream cheese, vegan cheddar and stir everything together. Serve in bowls or on plates.

Note: 5 minutes is the cooking time. It does not include the time it takes for the instant pot to reach high pressure. High pressure is reached usually in 10 minutes.

This makes all your meal prep ideas a breeze for everyone. You don’t need to attend any cooking classes, or cooking basics to make this Instant Pot Mac and Cheese. It’s so easy and tastes amazing for dinner ideas, easy lunch ideas. Also I guess it’s a keeper for all your lunch ideas for work.

Making your own food is so much more fun and much cheaper than eating at the food courts. If you’re looking for other amazing lunch box ideas, look no further and try these 10 Best Easy Vegan Work Lunch Recipes.

How to do instant pot right

If you are an avid instant pot fan, you probably know all the tricks.

But maybe you are new to this, and might want to know more about how to use an instant pot pressure cooker.

To find out more about this, I recommend you take a look at this Use these 10 Instant Pot tips and tricks to make cooking with the device easy.

If you give my Instant Pot Mac and Cheese a try, tag me on Instagram and Facebook.

Love seeing all your remakes!

Cheers, Florian.

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Instant Pot Mac and Cheese

Yield: 6

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This Instant Pot Mac and Cheese is entirely vegan, gluten free and cooked in just 5 minutes on high pressure. So much better than any velveeta mac and cheese or from a ready made mac and cheese box. The ultimate comfort food, kid friendly and seriously really delicious like the real deal if not better for your easy dinner recipes for family. Just put macaroni noodles for my macaroni and cheese recipe in your instant pot, after 5 minutes on high pressure you get the the most delicious creamiest macaroni sauce you’ve ever made.

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Ingredients

• 16 oz uncooked macaroni noodles (I used gf)
• 8 oz vegan cream cheese
• 1 tsp garlic powder
• 4.5 cups vegetable broth, divided
• 3 cups vegan cheddar
• salt, pepper to taste

Optional add ons:

• 1 tsp smoked paprika
• 1/3 cup nutritional yeast

Instructions

1. Start by adding macaroni pasta, 4 cups of vegetable broth (reserve the remaining 1/2 cup for later), garlic powder, and optional add ons like nutritional yeast and smoked paprika to the instant pot.
2. Season with salt and pepper, if you like. This depends on how much salt is in the vegetable broth you use. Some are salty enough, there might be no need for a pinch salt and pepper. You know best! Now place the lid on the pot and make sure to seal your instant pot.
3. Use the manual setting with high pressure for around 5 minutes. After this, do a quick release, add remaining vegetable broth, vegan cream cheese, vegan cheddar and stir everything together. Serve in bowls or on plates.

Nutrition Information:

Yield: 6 Serving Size: 3 cups
Amount Per Serving: Calories: 645Total Fat: 22gSaturated Fat: 7.4gTrans Fat: 0gUnsaturated Fat: 9.9gCholesterol: 0mgSodium: 353mgCarbohydrates: 87gFiber: 2.3gSugar: 28.3gProtein: 24.5g