Vegetarian Instant Pot Macaroni and Cheese
Total time25 min
Prep time5 min
Cook time20 min
4.6(5)
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Learn more →Ingredients
6 servings
- 1 lb elbow macaroni
- 4 cups water
- 1 tsp kosher salt
- 1 tsp dry mustard
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- 1 tbsp unsalted butter
- 1 can (12 oz) evaporated milk
- 4 oz cream cheese, cut into 1-inch cubes and softened
- 2 cups sharp cheddar cheese, freshly shredded
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - 1 cup gruyère cheese, freshly shredded
- ¼ tsp hot sauce (optional)
Instructions
- 1
Add the elbow macaroni, water, kosher salt, dry mustard, garlic powder, onion powder, black pepper, and butter to the Instant Pot insert. Stir briefly to distribute the seasonings.
- 2
Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 4 minutes. When the cycle ends, carefully perform a quick release by turning the valve to Venting — stand back as steam escapes.
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