Instant Pot Vegan Chili Mac And Cheese

This Instant Pot Vegan Chili Mac And Cheese is the best one-pot comfort dish ever, it is warming and flavorful, elbow pasta, kidney beans, onion, garlic, bell pepper, spices cooked in flavorful broth, finished off with vegan shredded cheese. So hearty and satisfying.

Instant Pot Vegan Chili Mac And Cheese

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Instant Pot Vegan Mac And Cheese

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.

Instant Pot Chili Mac And Cheese in a white bowl

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 all the steam has been released and you are able to open the lid. stir in vegan cheese shreds and adjust taste.

Instant Pot Vegan Chili Mac And Cheese overlay in white plate

I used ' Chickpea Pasta it is gluten-free and high protein. My favorite vegan shreds are Follow Your Heart Vegan Shreds.

Other Delicious Instant Pot Recipes

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Best Chili Mac And Cheese

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
290 kcal / 1212 kJ
Fat:
10 g
Protein:
9 g
Carbs:
40 g
Per portion

Cooking Time

Preparation:
10 min
Cooking:
21 min
Ready in:
31 min
For:
6 Servings

Ingredients

Instructions

  1. 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.
  2. Add cumin, chili, paprika, smoked paprika, oregano and salt, stir until fragrant. Stir in tomatoes, tomato paste, kidney beans, elbow pasta, and vegetable broth.
  3. 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.
  4. When finished cooking, quick release pressure according to manufacturers directions. I usually carefully place a damp kitchen cloth over the valve.
  5. After pressure is released, remove lid and stir in vegan shredded cheese and serve.

Notes

Instant Pot Vegan Chili Mac And Cheese

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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16 Comments
  1. Megan
    June 13, 2019

    Hello! Wondering if you have a vegan cheese reccomendation? I’ve tried some I was not particularly fond of. I don’t care for daiya or go veggie😥
    Do you think vegan cream cheese might be a decent replacement?

    • Michelle Blackwood
      June 13, 2019

      Hello, how about Violife shredded cheese or Follow Your Heart brands? If none of those work, just substitute it with one of my cheese sauce recipes, I have cheese sauce by itself or the ones for mac and cheese. I haven’t tried the vegan cream cheese. Please let us know what works for you.

  2. Hope
    June 1, 2019

    I’ve made this several times and love how quick & easy it is. I’ve made a couple modifications – instead of vegan cheese I sprinkle nutritional yeast and fresh spinach at the end and mix til the spinach wilts. Delicious! 👍🏻

    • Michelle Blackwood
      June 1, 2019

      Hope I’m so happy you enjoyed it and thank you very much for your feedback, love how you adjusted it to make it your own.

  3. Janet
    April 24, 2019

    This was so easy and really delicious, Thank you I will definitely serve this frequently.

  4. Janet
    April 24, 2019

    The kidney beans you talk about are not in the ingredient list for this recipe but instead black beans are listed…typo?

  5. Vicky
    March 28, 2019

    Thank you for a great recipe. Could you advise on timing adjustment if whole wheat pasta is used? Also silly question, but when referring to pasta in the recipe, this is the uncooked pasta correct? It’s just that 4 minutes seem very short to cook pasta. Thank you in advance for your response.

    • Michelle Blackwood
      March 29, 2019

      You are welcome Vicky, yes it is uncooked pasta. Remember, I used an Instant Pot/Pressure Cooker for my recipe so 4 minutes is perfectly fine. If you are using the stovetop to cook your whole wheat pasta then it can take you anywhere from 7-9 minutes, however, it will take you 3-5 minutes in a pressure cooker/Instant Pot. I hope this helps.

  6. Stacia
    January 5, 2019

    First time making this and it was a winner! I’m the only vegan in the house but my husband and boys loved it!! Thanks for sharing it.

    • Michelle Blackwood
      January 5, 2019

      Stacia, I’m happy you and your family enjoyed it, thank you for sharing your feedback.

  7. Edward John
    November 9, 2018

    This is the second time have made it and it was a home run at the house. Thanks for posting this recipe.

    • Michelle Blackwood
      November 9, 2018

      That’s so good to know that you and your family loved it, thank you for your feedback!

  8. Wendy
    October 18, 2018

    Oh man, this was delicate! I don’t have an I staple so I just made it on the stove. I used TVP instead of crumbles. I will definitely make this again. The spices were perfect.

    • Michelle Blackwood
      October 21, 2018

      I’m so happy you enjoyed it Wendy.