HOW TO MAKE VEGAN MAC AND CHEEZE IN AN INSTANT POT
Add a 16oz box of macaroni pasta, 4 cups of water, and a little salt to your Instant Pot. Put the lid on and make sure the valve is set to seal. On manual mode, set the timer to 4 minutes. Your Instant Pot will heat up, pressurize, and then begin the countdown.
When the timer goes off, release the pressure by moving the valve over (do NOT open the lid yet). Hot steam will roar out and sputter, so be careful!
Once there is no longer steam coming out, your Instant Pot has officially depressurized and you can remove the lid. Set your Instant Pot on sauté mode (this will help the macaroni absorb any liquid left in the pot and also help your cheese melt.) Stir in the non-dairy milk, vegan butter, cheeze and your seasonings of choice.
I love super flavorful mac and cheese so I usually added: mustard powder, onion powder, garlic powder, paprika, and turmeric. Vegan cheeze is typically less salty than dairy cheeze so adding some extra salt or a veggie bouillon cube helps. Serve right away!
These are the products I used: