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 OF 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
- Vegan Split Pea Soup
- Vegan Lentil Soup
- Pinto Beans
- Vegan Jackfruit And Potato Curry
- Jamaican Stew Peas
- Mexican Rice
- Instant Pot Jamaican Rice And Peas
- Instant Pot Black Beans
- 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!
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.
Wow! Well done! I really wasn’t sure how it would turn out, but even my meat-loving husband went back for seconds. This recipe is a keeper.
Gk that’s so awesome, I’m so happy your hubby also enjoyed it. Thank you for sharing your feedback.
I just made it for the first time!!!!!!!!!!!!!!!!!!!!!!!! love it!!! eating this everyday!!
Victoria, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Hi – this looks yummy!! are you able to provide the UK equivalent metrics to use please?
C thank you, please check out This Post.
Amazing recipe. Thank you so much.
Laura, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Think I could use a crockpot with the same result?
Made this tonight for the first time and it was nothing short of amazing! The entire family loved it. I skipped the vegan cheese but drizzled a potato carrot cheese sauce and it was perfect.
I honestly plan to make again next week and was a little sad that there were no left overs because everyone enjoyed it so much. Thank you!!
Tracey that is so awesome, I’m so happy you enjoyed it and love how you made it your own. Thank you so much for sharing your feedback with us.
Absolutely delicious and as one person commented did remind of a much heartier and healthier hamburger helper from my youth.
I doubled this recipe in an 8qt IP and froze servings with no issues.
I used the entire small can of tomato paste in the doubled recipe rather than trying to save half of it. I used the smaller portion of cayenne pepper and the heat was almost mild. I did not have any vegan cheese and it was fine without. Nutrition yeast add was good but still great without it.
Cooking recommendations: I have not tried it yet, but next time I will add all the ingredients except the Mac and tomatoes. After stirring pour first the tomatoes and then the pasta on top of the rest with no additional stirring. Following the original recipe I did have a little sticking of the pasta on the bottom and from some other pasta IP pasta recipes I think this might prevent that. I also think you could easily sub Penne pasta for the elbow and could use crumbled vegan sausage for a taste variation.
I’m also planning on using dried beans next time. I think most beans soaked overnight should pressure cook in the 4 minutes.
Thanks 🙏
This was easy and delicious!! I’d share a picture but I ate it all before I had the chance to snap a pic.
I’ve made this recipe multiple times and always really enjoy it! Very comforting and an amazing use of spices.
Yummo! We follow WFPB diet, so I didn’t use any oil or cheese but did add some nooch. My husband usually turns up his Italian nose at this sort of recipe, but he liked it too. Also the only recipe using TVP that we have ever really enjoyed. Will definitely do this again.
Les, I’m so happy that you and your hubby enjoyed it. Thank you for sharing your feedback, I really appreciate it.
I made this last night for my husband and myself (he’s not 100% Vegan). I had a bit of Impossible Meat left over in the fridge so I threw that in. It was so easy to make, quick, and tasted so good! I’m sorry, I forgot to take a photo :( Thank you so much for sharing this wonderful recipe. It will definitely be on our regular rotation!