Instant Pot Vegan Chili Mac And Cheese

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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

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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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 the 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 Vegan Instant Pot Recipes

Best Chili Mac And Cheese

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Categories

Nutrition

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

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

Recipe author's Gravatar image

Michelle Blackwood, RN

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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97 Comments
  1. Kay Slavin
    October 20, 2020

    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—

  2. Toni Sinclair
    October 8, 2020

    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

  3. Angela
    September 29, 2020

    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!

    • Michelle Blackwood, RN
      September 29, 2020

      Angela, I’m so happy you and your hubby enjoyed it. Thank you so much for sharing your feedback. I really appreciate it.

  4. Benni H
    September 26, 2020

    I’ve tried a couple vegan chili mac Instantpot recipes and yours is the easiest and tastiest . Glad I found this recipe! Thanks!

    • Michelle Blackwood, RN
      September 26, 2020

      Benni, I’m so happy you found my recipe, and I’m so happy you enjoyed it. Thank you very much for your feedback.

  5. Tiffany M.
    September 18, 2020

    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!

    • Michelle Blackwood, RN
      September 18, 2020

      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.

  6. Chelsea T Russell
    September 9, 2020

    Do I need an instant pot for this meal or can I do it on a regular pot?

  7. Catherine
    September 6, 2020

    This was great and so easy, thank you !!!!!

  8. Melissa
    August 30, 2020

    Super easy recipe and very tasty. My family enjoyed this meal.

  9. Jennifer
    July 24, 2020

    This has become our weeknight standby. Always easy to make and sooo good.

    • Michelle Blackwood, RN
      July 24, 2020

      Jennifer, that’s wonderful to read. Thank you for sharing your feedback. I’m so excited you make it often.

  10. Kim
    July 5, 2020

    I just got a Mealthy 2.0 MultiPot. This was the second recipe I made. I loved it. I added a little fresh jalapeño. Now I can see why pressure cooker cooking is so popular. Fantastic one pot dish. Thank you.

  11. june
    June 11, 2020

    My husband and 10 yo boy hate everything. They both had 2nd helpings of this! This was super easy, thank you for adding one more recipe to my tiny rotation of things they’ll both eat!

  12. Vicki
    May 29, 2020

    I made this tonight for my husband and I. It was very good. I added some nooch to mine at the end and a tablespoon of vegan cream cheese. Yummy. I will probably pressure cook for 3 minutes instead of 4 the next time I make this, as the gluten free pasta seemed just a bit overcooked.

  13. Micheless
    May 7, 2020

    Do I cook the pasta before adding it to the instant pot?

  14. Sheryl
    May 2, 2020

    I can’t wait to try it. I had a hard time printing the recipe on one sheet. When I hit print, there was too much white space and it took up 3 pages! It’s easier when you hit print, the recipe fits nicely on one page. Just a technical note! Thanks for sharing. :)

    • Pauline Durrow
      July 2, 2020

      I had the same problem. It isn’t formatted correctly somehow for printing.

      • Michelle Blackwood, RN
        July 2, 2020

        My webdevoloper is looking into the issues. Sorry for the inconvenience, please bear with me, I’m on vacation on top of this.

  15. Katie Cochran
    April 28, 2020

    Oh wow, this is perfect! I can’t believe how well the pasta cooked in the Instant Pot, either. I added some chilies to the beginning in place of the red pepper (just what I had on-hand) and it turned out great. Thanks a lot!