- VE
Instant Pot Pumpkin Mac and Cheese
This Instant Pot Mac and Cheese has Pumpkin in it and is wrapped up in the blink of an eye. You’ll never make Mac and Cheese in a regular pot ever again. Once it beeps, quick release the pressure and once the pin drops open the lid and say “woooow”. Give the pasta a quick stir and voilá, finished!
Ingredients
Instructions
- Step 1
Add pasta, sea salt and water to the Instant Pot making sure the water covers the pasta completely but not by much. About 1/2 an inch over the pasta. Close lid and turn venting knob to sealing position.
- Step 2
Press "Manual", then "Pressure" to adjust to high pressure, then adjust time to 4 minutes.
- Step 3
Once the Instant Pot beeps, quick release pressure (take a step back, if you added too much water, a little bit of boiling hot water may spray out of the vent) and once the pin dropped open the pot.
- Step 4
Stir the pasta to avoid from sticking. Add milk, pumpkin puree and cheddar cheese and stir to combine.
- Step 5
Serve immediately garnished with freshly chopped cilantro or parsley.
Tips & Tricks
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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