Instant Pot Vegan Pumpkin Mac ‘n’ “Cheese”
This classic comfort food recipe uses coconut milk, nutritional yeast and pumpkin as healthier vegan alternatives to traditional ingredients.
Serves: 4Prep: 5 minutesCook: 5 minutesTotal: 10 minutesDifficulty: Easy
- 2 cups Kroger Brand Elbow Macaroni
- 2 cups water
- 1 tablespoon Simple Truth™ Coconut Oil, refined
- 1⁄4 cup Bragg Nutritional Yeast
- 1⁄2 cup Kroger Brand Pumpkin Puree
- 1⁄2 cup Simple Truth™ Unsweetened Coconutmilk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Add macaroni, water, salt and coconut oil to programmable pressure cooker.
- Place lid on pot and cook on manual setting at high pressure for 5 minutes.
- Use quick release to vent steam, then immediately remove lid and stir in other ingredients.
- Season to taste and serve.