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Instant Pot Pumpkin Mac and Cheese

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5 from 1 review

  • Author: Food with Feeling



  • 1.1 lbs elbow pasta
  • 1 tsp sea salt
  • 3.54 cups water
  • 1 cup evaporated milk
  • 1 cup pure pumpkin puree
  • 23 cups cheddar cheese
  • Cilantro or parsley for garnish (optional)


  1. Add pasta, sea salt and water to the Instant Pot making sure the water covers the pasta completely but not by much. About 1/2 an inch over the pasta. Close lid and turn venting knob to sealing position.
  2. Press “Manual”, then “Pressure” to adjust to high pressure, then adjust time to 4 minutes. 
  3. Once the Instant Pot beeps, quick release pressure (take a step back, if you added too much water, a little bit of boiling hot water may spray out of the vent) and once the pin dropped open the pot. 
  4. Stir the pasta to avoid from sticking. Add milk, pumpkin puree and cheddar cheese and stir to combine. 
  5. Serve immediately garnished with freshly chopped cilantro or parsley.