Instant Pot Vegan Mac and Cheese

Instant Pot Vegan Mac and Cheese is a staple for any busy family wanting to get a healthy dinner on the table quickly and effortlessly.

Course Vegan Main Dish Recipes

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 4

Total Time 14

Servings

Calories 263kcal

Author Louisa

Add the macaroni, olive oil, and water to the Instant Pot.
Place a trivet on top of the pasta and set a cake pan over the trivet.
Add the cashews, chopped potatoes, carrots, garlic, vegan butter, and 1/4 cup of water to the cake pan. Cover with a foil.
Cover the Instant Pot with its lid and make sure the vent is closed.
Cook at High Pressure for 4 minutes. Once the cook time is finished, immediately do a quick release.
Remove the cake pan from the Instant Pot and pour its contents into the blender.
Remove the trivet and stir the pasta.
Add the remaining sauce ingredients to the blender and blend on High for 30 seconds or until smooth.
Pour the sauce mixture back into the Instant Pot and mix everything well. The sauce will initially look thin, but it'll thicken as you stir it with the pasta for a few minutes.

If you don't have a trivet, cook the veggies on the stovetop. Add the cashews, potatoes, carrots, and garlic to a pot, cover them with water, and boil over high heat. Then, lower the heat and cook for 10 minutes or until the veggies are soft enough to go into the blender.
When cooking macaroni in the Instant Pot, do the quick release immediately once the 4-minute cook time is up. If you leave it sitting, you'll risk overcooking the pasta.
Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. To serve, reheat your mac and cheese on the stovetop, adding some plant-based milk if the pasta seems dry.