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!


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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290 kcal / 1212 kJ
10 g
9 g
40 g
Per portion

Cooking Time

10 min
21 min
Ready in:
31 min
6 Servings



  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.


Instant Pot Vegan Chili Mac And Cheese

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.

Please Leave a Comment and a Rating

Rate this recipe

  1. Carolyn Smith
    January 25, 2020

    Easy recipe to follow! I added fresh spinach that I allowed to wilt in the heat of the bowl of pasta for more veggies. Other than subbing pinto beans for kidney beans, I followed the recipe exactly as written. Very tasty, and I’d definitely try it again. Thank you!

  2. Litina carnes
    January 11, 2020

    Amazing recipe! Made it in my new instant pot tonight for dinner. Run to the store and get the ingredients to make this because it’s amazing. Put just a bit of water in to deglaze after sauté as I have the newer version that will get the burn message. Just changed to a plant based diet this year and this will be on my menu regularly.

  3. Lucie
    December 19, 2019

    This was delicious and creamy, even without the cheese. I added 1 extra cup of water just before pressure cooking. I used my Ninja Foodi and it told me to add water even before the countdown of 4 minutes. I opened it up and it was already cooked. I also used buckwheat and rice spirals and it worked well. Thank you!

  4. Micheless
    December 12, 2019

    Can I use a crock pot instead of an instant pot?

  5. Breonna
    November 20, 2019

    Can I make this in a regular pot? I don’t have an instant pot.

  6. Liz
    November 11, 2019

    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!)

    • Michelle Blackwood
      November 12, 2019

      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.

  7. Sal
    September 2, 2019

    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!!

  8. Vivian Fitzgerald
    August 20, 2019

    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.

    • Michelle Blackwood
      August 20, 2019

      Hi Vivian, only a few of my recipes are done for the Instant Pot. I will definitely add some this fall.

  9. Connie
    August 19, 2019

    Can this recipe be doubled?

    • Michelle Blackwood
      August 19, 2019

      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.

      • Connie
        August 19, 2019

        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!

  10. Candy
    August 9, 2019

    Just tasted it. Amazing! Thank you!

    • Michelle Blackwood
      August 9, 2019

      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

  11. Candy
    August 9, 2019

    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.

  12. SHELL
    July 8, 2019

    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!

    • Michelle Blackwood
      July 8, 2019

      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.

  13. SHELL
    July 8, 2019

    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!!!

    • Michelle Blackwood
      July 8, 2019

      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.

  14. Nancy
    July 7, 2019

    This is a GREAT recipe! It’s really easy and VERY tasty! I followed the recipe exactly as written but I had a problem with my Instant Pot though when it went to “BURN” before it started to count down the 4 minutes. I opened it up and it was perfect as it was. I think if I hadn’t opened it that the pasta would have been overcooked and REALLY stuck on the bottom.

    Do you think that next time I should add an additional cup veggie broth and cook for less time? Maybe my diced tomatoes didn’t have enough juice?

    I wonder if anyone else has had this problem……

    • Michelle Blackwood
      July 7, 2019

      Nancy, I’m happy you enjoyed it. I’m thinking as you suggest that the diced tomatoes didn’t have enough juice, also it might be the difference in the flours used to make the pasta if you used a different brand. I’m curious to know if anyone faced this issue as well.

      • Anna
        October 2, 2019

        This happened to me too! It always happens when I put in tomatoes. I even added an extra cup of veggie broth. And it still said burn. I think adding in the tomatoes at the end would be just fine. I used quinoa pasta. I also have the largest Instant Pot so maybe it’s the surface area on the bottom that causes the burn. Not sure! But it was delicious anyway! I let it sit on burn for a few minutes then released the pressure and it was great, just a little burn on the bottom.

        • Michelle Blackwood
          October 2, 2019

          Oh that’s interesting Anna, maybe it has to do with the size of your Instant Pot, I’m happy it still tasted great. Thank you for sharing your experience with us.

      • Amy
        November 16, 2019

        I also had the same problem – mine burnt before it even came to pressure but the pasta was perfectly done… Tastes great but now I have a burnt pot to contend with 😭

        • Amy
          November 16, 2019

          Tastes absolutely amazing even with the burn problem… Will experiment with not stirring in the tomatoes as I definitely want to make lots going forward! Thanks for the great recipe ❤️

        • Michelle Blackwood
          November 17, 2019

          Amy I’m at a loss why it had the burnt signal. I guess your Instant Pot size is different from mine. That’s a bummer because I wouldn’t know how to fix the issue if that is the problem. I have a 6 quart Instant Pot.

    • Dena
      October 25, 2019

      I’ve read that you can avoid the Burn notice if you add the tomatoes to the top of the recipe as the very last step before sealing, but just not stir them in. They will cook just fine, add to the overall flavor, but not sink to the bottom so quickly as to cause the Burn notice. Give that a try.

  15. Dana Stilwell
    July 4, 2019

    I thought this recipe was delicious. It was really easy to make, which is important. I will definitely make this again.

  16. 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.

  17. 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.

  18. Janet
    April 24, 2019

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

  19. 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?

  20. 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.

  21. 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.

  22. 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!

  23. 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.