Overhead view of blue bowl filled with macaroni and cheese topped with chopped parsley
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Instant Pot Vegan Macaroni and Cheese

Learn how to make vegan macaroni cheese in your Instant Pot in under 30 minutes using savory, flavorful ingredients. This recipe is blender-free, food processor-free and nut free. Makes the perfect fuss-free side!
Prep Time5 mins
Cook Time2 mins
20 mins
Total Time27 mins
Servings: 8 servings
Calories: 278kcal
Author: Cassidy Reeser, RDN, LDN


  • 16 ounces elbow pasta
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon yellow miso
  • 2 tablespoons lemon juice from one medium lemon
  • 1 can (15 ounces) full fat coconut milk
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup nutritional yeast
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • freshly ground black pepper to taste


  • Add pasta, vegetable broth, water, olive oil and salt to the Instant Pot. Stir to combine. Put the lid in place and set vent to "sealing". Select "high pressure" and set timer to 2 minutes (see notes to determine cook time for your pasta). It will take about 15 minutes to come to pressure.
  • When the timer is up, do a quick pressure release. If the vent starts to spurt foam, close the valve and let sit for 30 seconds before releasing the pressure again.
  • When pressure is completely released, remove the lid. Do not drain the pasta!
  • In a small container, mix miso with lemon juice to thin. Add the miso, lemon juice, coconut milk, mustard powder, onion powder, garlic powder and nutritional yeast to the Instant Pot. In a small bowl, mix together the all-purpose flour with 1/4 cup water to make a slurry. Add to the Instant Pot, using a whisk or wooden spoon to combine all ingredients.
  • Select "saute" and adjust the heat to "less". The mixture will start simmering. Stir occasionally with a silicon whisk. The mac and cheese is ready when the sauce is thickened, about 5 minutes.
  • Taste for salt. Served topped with freshly ground black pepper. Keeps for 4-5 days in the refrigerator.


To determine pasta cook time: Take the lowest time listen on the box, divide in half, then subtract 2 minutes.
For example, if a box says 8-10 minutes you will take the lower number (8 minutes) and divide in half to get 4 minutes. Subtract 2 minutes = 2 minutes cook time. For odd numbers I round down to the nearest even number.
For a cook time of 7-9 minutes, reduce 7 minutes to the nearest even number (6 minutes). Divide 6 minutes in half to get 3 minutes. Subtract 2 minutes = 1 minute total cook time.


Serving: 1cup | Calories: 278kcal | Carbohydrates: 49g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 186mg | Fiber: 3g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg