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Instant Pot Vegan Mac and Cheese (gluten-free and dairy-free) by ashley of myheartbeets.com

Instant Pot Vegan Pumpkin Mac and Cheese (Gluten-Free and Dairy-Free)


  • Author: My Heart Beets

Ingredients


Instructions

  1. Add the macaroni, water, palm shortening, and salt to the Instant Pot.
  2. Secure lid, close the pressure valve and cook for 4 minutes at high pressure.
  3. Quick release pressure as soon as the time is up, then immediately stir in the coconut milk, pumpkin puree and nutritional yeast.

Notes

  • Make sure to quick release pressure as soon as the time is up. If you wait too long, the noodles will overcook.
  • I use Barilla gluten-free elbow macaroni
  • Please let me know if you try another brand of gluten-free pasta and if it works for you
  • Brands that work (will update this as I try more brands): Barilla gluten-free elbow macaroni; Ann from the UK says that Garofalo gluten-free penne pasta worked for her
  • Brands that do not work: Trader Joe’s Brown Rice and Quinoa Pasta; Trader Joe’s Black Bean Pasta (these will turn to mush)