Green Cutlery

Instant Pot Vegan Chili Mac And Cheese

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Vegan Chili Mac And Cheese Recipe

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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It is also added to soups, and used as a filling for a savory pastry called patty like my Jamaican Lentil Patties and even made into a drink.

Carrot

Ingrediants

– 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

Chili
Onion

Step 1

Set Instant Pot to 'Saute' setting. Heat oil and add onions, cook until soft.

Step 2

Stir in garlic and bell pepper and cook until fragrant. Add vegan crumbles and stir until brown, about 3 minute

Step 3

Add cumin, chili, paprika, smoked paprika, oregano and salt, stir until fragrant.

Step 4

Stir in tomatoes, tomato paste, kidney beans, elbow pasta, and vegetable broth.

Step 5

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.

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