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!
FOR THE FULL LIST OFÂ INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
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
If you enjoyed this post about Instant Pot Vegan Chili Mac And Cheese and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!
Join Our  Facebook Juice Support Group
Love seasonal recipes? Don’t miss out on my special offer for a limited time! Grab all three of my cookbooks for just $19.99! They’re filled with delicious, healthy dishes that are perfect for every season. Hurry and get your set before the offer ends!
Â
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Healthier Steps.
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.
So delicious! Even my picky 5 year old likes it. One of my favorite recipes to make now.
Yvonne, that’s so awesome, I’m happy you and your little one loved it. Thank you for sharing your feedback.
This is probably my favorite vegan recipe I’ve ever made!!!!!!
That is so awesome Shannon. I’m so happy you love it. Thank you for sharing your feedback with us.
This is a seriously delicious and easy recipe! I used the ground “meat” from Trader Joes, GF elbow noodles and added a bit more of everything to the recipe to increase the quantity. My picky kids asked me to make this recipe again so definitely a favorite now.
Amria, I’m so happy you enjoyed it. I was just about to promote it on Pinterest. Thank you for your feedback.
I am plant based thing i can substitute the vegan cheese for Nutrional yeast?
Yes you can Erika, I hope you enjoy!
Love! Love! Love this one!!!! Healthy, delicious, and easy, Christmas came early. Lol…. So creamy!…..
Hehehe, Robin, I’m so happy you enjoyed it. How about we enjoy Christmas for the entire month of December then come January we eat lots of salads and soups? The thought just came to my mind!
all the recipes have been consistently excellent……it has been hit or miss with my new Instant Pot…..
I am just saving all your recipes on Pinterest going forward!!!!
Thanks for making it easier—
I made this plenty times, love it! What is a good bean alternative to kidney beans?
I love any other variety of red beans as an alternative.
I am making this as I type, I used mock “meat” of grinded dried mushrooms/walnuts……IT IS DELICIOUS!!!! My wife usually does not like anything she is not familiar with…..she loved this!! Easy and great! Thank you
Toni, I’m happy you both enjoyed it. Thank you for sharing with us your adjustments.
Delicious, simple and quick. I will absolutely make this again. My non-vegan husband loved it too. I had the leftovers for lunch the next day and it tasted even better!
Angela, I’m so happy you and your hubby enjoyed it. Thank you so much for sharing your feedback. I really appreciate it.
I’ve tried a couple vegan chili mac Instantpot recipes and yours is the easiest and tastiest . Glad I found this recipe! Thanks!
Benni, I’m so happy you found my recipe, and I’m so happy you enjoyed it. Thank you very much for your feedback.
It’s amazing that something so simple can taste so amazing! I am a novice cook so I am constantly worried about “substituting for items on hand”. Reading your blog has made me feel a lot more comfortable. For this recipe, I did not have a red bell pepper but had an orange one, and I did not have GF elbows but had GF Rotini. Still – this was one of the best recipes I have had! I have printed out several more to try in the coming weeks. Thank you so much for the great taste and the healthier ingredients!
Tiffany, I’m so happy you enjoyed it. Love how you made substitutions for what you had on hand, thank you very much for leaving feedback. I appreciate it.