Back to Recipe
Instant Pot Pumpkin Mac and Cheese

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!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Servings: 5 Servings

Calories: 589 kcal per serving

Ingredients

  • 1 lb - elbow macaroni
  • 1 tsp - sea salt
  • 4 cups - water
  • 1 cup - evaporated milk
  • 1 cup - pure pumpkin puree
  • 2 cups - cheddar cheese
  • Cilantro or parsley

Instructions

  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.
  2. Press "Manual", then "Pressure" to adjust to high pressure, then adjust time to 4 minutes.
  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.
  4. Stir the pasta to avoid from sticking. Add milk, pumpkin puree and cheddar cheese and stir to combine.
  5. Serve immediately garnished with freshly chopped cilantro or parsley.

Nutrition

Energy: 589 kcal | Total Fat: 21 g | Saturated: 11 g | Trans: 0 g | Cholesterol: 60 mg | Total Carbs: 74 g | Fiber: 3 g | Sugars: 8 g | Proteins: 26 g | Sodium: 828 mg | Polyunsaturated: 1 g | Monounsaturated: 5 g

©2026 OnlineCook LLC