Instant Pot Vegan Chili Mac And Cheese
Instant Pot Vegan Chili Mac And Cheese are one of my family’s favorite recipe, it is quick and easy to prepare and it’s ready in minutes!
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So I decided to cook pasta in my Instant Pot, I have been seeing recipes with Instant Pot pasta online so I decided to jump on the bandwagon and make a mac and cheese recipe in my Instant Pot. I was really impressed by the results.
I decided to do a very flavorful dish in case the pasta didn’t turn out right at least the dish would be very tasty and dinner would not be ruined. The results were amazing! Like my other one-pot recipes,  Vegan Mac And Cheese, Vegan Rasta Pasta,  One Pot Taco Spaghetti, Sweet Potato Mac And Cheese. this Chili Mac And Cheese is now my new favorite pasta recipe.
The pasta was not overcooked but was ‘Aldente’, just right, not to mention the taste, so much flavor was going on, my family devoured it.
How To Make Instant Pot Vegan Chili Mac And Cheese
To make this Vegan Chili Mac And Cheese in a pressure cooker, I basically turn on the Instant Pot and press saute mode. Heat oil and saute my onion, garlic, and bell pepper until soft. At this point, you can add your vegan crumble like Beyond Beef Crumbles. This is optional, your chili mac will taste delicious without it. Stir in your spices and salt.;
Add diced tomatoes, tomato paste, kidney beans, pasta, vegetable broth. Switch Instant Pot to the Off button, close the lid and place on sealing. Press the “Manual” mode and pressure cook for 4 minutes. Quick-release by turning the valve to venting, place a damp kitchen towel over the knob. After releasing all the steam and opening the lid, stir in vegan cheese shreds and adjust the taste.
I used Chickpea Pasta it is gluten-free and high protein. My favorite vegan shreds are Follow Your Heart Vegan Shreds.
Other Delicious Vegan Instant Pot Recipes
- Â Vegan Split Pea Soup
- Â Vegan Lentil Soup
- Â Pinto Beans
- Vegan Jackfruit And Potato Curry
- Jamaican Stew Peas
- Â Mexican Rice
- Instant Pot Jamaican Rice And Peas
- Instant Pot Black Beans
- Â Black Eyed Peas
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Instant Pot Vegan Chili Mac And Cheese
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1/2 medium red bell pepper chopped
- 1/2 cup vegan crumbles (optional)
- 1 teaspoon chili powder or 1/4-1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1-15 ounce can of diced tomatoes
- 2 tablespoons tomato paste
- 1-15 ounce can of kidney beans
- 1-8 ounce dry elbow macaroni
- 2 cups vegetable broth
- 1 cup shredded vegan cheese
Instructions
- Set Instant Pot to ‘Saute’ setting. Heat oil and add onions, cook until soft. Stir in garlic and bell pepper and cook until fragrant. Add vegan crumbles and stir until brown, about 3 minutes.
- Add cumin, chili, paprika, smoked paprika, oregano and salt, stir until fragrant. Stir in tomatoes, tomato paste, kidney beans, elbow pasta, and vegetable broth.
- Select off settings, cover Instant pot, turn the valve to the sealing position then select Manual Settings and adjust pressure to high for 4 minutes.
- When finished cooking, quick release pressure according to manufacturers directions. I usually carefully place a damp kitchen cloth over the valve.
- After pressure is released, remove lid and stir in vegan shredded cheese and serve.
Can I use a crock pot instead of an instant pot?
I’m sure it can be done, I just haven’t done so. About 3 hours on high should be fine.
Ok thanks. I’m so excited to try it.
I hope you enjoy!
Can I make this in a regular pot? I don’t have an instant pot.
You can make it in a regular pot.
Phenomenal! I left out the vegan cheese and sprinkled just the tiniest amount of nutritional yeast in my bowl but I could have devoured this without it! Thank you SO much for this easy, absolutely delicious recipe! I will definitely be making this again and again. (Trying it out on the kiddos tomorrow!)
Liz that’s awesome, I’m happy it turned out great for you and hoping your children will also enjoy it. Thank you for sharing your feedback.
This was the s**t! It reminded of some childhood hamburger helper or something. I’ll be getting my carb on and enjoying this many more times! Thanks for sharing!!
Wow what a description! I’m so excited that you enjoyed it. Thank you!
Are all your recipes made in an Instant Pot? I don’t have one and don’t know what they do
but would like to know if thesee recipes could be adapted to a slow cooker or other method.
Hi Vivian, only a few of my recipes are done for the Instant Pot. I will definitely add some this fall.
Can this recipe be doubled?
Connie, that’s a great question, I recommend that you look on your owner’s manual or contact Instant Pot, for the maximum capacity for your Instant Pot. It is a tricky question because you want to make sure the Instant Pot is safe when using and I don’t know the size of yours.
I just made this as is except I cut up beefless tips that were rolling around in my freezer for a recipe I never made, and I use mixed chili beans instead of kidney. It is so delicious, I had it with cubed avocado and candied jalapenos. I look forward to making this again, it was so quick and easy I no longer see a need for doubling it. Thank you for the recipe!
Thank you Connie for sharing your adjustments with us. I’m happy it turned out great.
I posted my question about doubling before I saw your comment. So you didn’t double? I have a six-quart Instant Pot.
Just tasted it. Amazing! Thank you!
Hello Candy,
I was just about to respond to your previous question. I used the drained kidney beans without its broth, adding it would have made things a bit too soggy.
I am happy you liked how it turned out
I just started cooking the recipe. I drained my can of kidney beans. Is that what you meant or did you mean to include the liquid? I will rate it when we taste it.
Also I have a question for you, are all the recipes on the site in the recipe book for the most part? I know you update the site as well, so I’m just curious!
Shell there are over 440 recipes and 130 posts on the website. The cookbook is 125 recipes and only a handful of them are actually on here, for the most part, I do change the recipe for the website. Yes, the website was recently updated for better user experience.
I love it!!! Thanks Queen. Your a lifesaver on so many levels!! I’ve been Vegan for over 5 years and you have opened my eyes to so many different food combinations and choices. Thanks a bunch!!!
You are welcome my Sister, I’m happy you are enjoying my recipes. Please share with your family and friends. Thank you for your support and kind feedback.