Print
Comfort food doesn't come any easier than this! Just a few store cupboard ingredients needed for this quick and super simple vegan Instant Pot mac and cheese #instantpot #veganinstantpotrecipes #veganrecipes #veganmacandcheese #plantbased #dairyfree | Recipe on thecookandhim.com

Vegan Instant Pot Mac and Cheese

Prep: 5 mins | Cook: 8 mins | Total: 13 mins | Quantity: 2 - 4 servings

Ingredients

  • 2 + 1/2 cups (600ml) vegetable stock (see note)
  • 1 tsp garlic powder
  • 1-2 tsp wholegrain mustard
  • 1 tsp smoked paprika
  • 3 tblsp nutritional yeast
  • 1/2 tsp salt + a few good grinds of black pepper
  • 1 tblsp vegan butter or margarine
  • 2 + 1/2 cups (380g) macaroni
  • 1/3 cup (100ml) non-dairy milk
  • 1 cup (100g) grated vegan mozzarella
  • 1 cup (100g) grated vegan cheddar cheese
  • Instant Pot Duo

Instructions

  1. Into the inner metal bowl of the Instant Pot put the stock, garlic powder, mustard, paprika, salt and pepper and give it a quick whisk
  2. Stir in the butter and macaroni then put on the lid
  3. Set to sealing then cook on manual for 4 minutes (it will take a couple of minutes before the timer starts counting down to build up the pressure)
  4. Quick release the steam, being careful of hands and faces then remove the lid
  5. Stir in the milk and cheeses till the sauce is creamy smooth then serve immediately

Notes

  • You can use hot or cold stock - hot just seems to reduce the amount of time it takes to warm the pot before the pressure cooking process starts
  • Serves 2 generously or 3-4 with lots of chunky garlic bread
  • Spice it up with a hit of chili powder!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-instant-pot-mac-and-cheese/