Instant Pot Pumpkin Mac and Cheese
Instant Pot Pumpkin Mac and Cheese is creamy, cozy and chock full of flavorful pumpkin and fall spices. You’ll love making this easy pressure cooker pumpkin mac and cheese recipe all season long!
Suitable for vegetarian diets.
This creamy and cozy Instant Pot Pumpkin Mac and Cheese recipe is one of my favorite fall one-pot pasta recipes because the combination of pumpkin, pumpkin pie spice, and all the cheese is soooo awesome.
Yeap, it is my go-to weeknight savior recipe since it is quick, comforting, and super easy – we’re talking less than 10 minutes of prep and effort – which means less time cooking and more time having fun and eating.
Related Recipe : Instant Pot Chicken Mac and Cheese.
Why You’ll Love This Pumpkin Mac and Cheese
- It’s soooo easy. Everything cooks together easily in one pot.
- It’s a great recipe for a crowd. You can easily double or triple the recipe to serve a big group.
- Ideal for meal prep. Prep ahead and pull out when needed; for quick weeknight dinners, lunch boxes, Sunday lunches, and more.
- It is family approved. Instant Pot Pumpkin Mac n Cheese is sooooo good that everyone will love it.
Tools Needed
- Your trusty Instant Pot.
- Handy measuring cups and spoons.
- Spatula for mixing.
- A sharp knife.
- Meal prep containers.
Ready to learn just how easy it is to make Instant Pot Pumpkin Macaroni Cheese? Gather up your ingredients and I will show you how!
How To Make Pumpkin Mac and Cheese In the Instant Pot
- Add the macaroni, water, salt into the Instant Pot insert. Make sure the pasta is submerged.
- Top with pumpkin purée, butter, onion powder, and pumpkin pie spice but do not mix
- Place lid on the Instant Pot, turn the valve to sealing, and select pressure cook (or manual) high pressure, for 4 minutes.
- Allow for a Natural Pressure Release (NPR) of 5 minutes and then do a Quick Pressure Release (cover the vent as it will spurt everywhere).
- Open the lid and quickly stir in the cheeses, warm milk, and cream. mix until combined and cheese is melted, then adjust seasonings, add any toppings or mix-ins, and serve.
Instant Pot Macaroni And Cheese Tips
- Do not mix the pumpkin in before cooking or you will end up with the dreaded burn notice.
- For extra flavor, you can use reduced-salt chicken broth or vegetable broth instead of water. Just keep an eye on the amount of salt you add in then.
- Keep the time under pressure to 4 minutes, any longer than that you will probably end up with mushy pasta.
- Use store-bought shredded or grated cheese to save some time on this meal.
- You don’t need to add two different kinds of cheese; it’s fine to use one if that is what you have. Or change out the types of cheese to suit your taste.
- Cooking time does not include the time it takes for the Instant Pot to come up to pressure or for the pressure to release.
Recipe Variations
This homemade pumpkin mac and cheese recipe is immensely adaptable. There are virtually limitless ways you can adapt and vary the flavors to suit your tastes and mood. Try some of these suggestions;
- Swap orange veggies – use sweet potato purée or butternut squash purée instead.
- Add herbs – add in oregano, sage, or parsley.
- Add spices – add nutmeg, cloves, allspice, and ginger into the pasta as you are cooking it.
- Vary the cheese – use cream cheese, Gruyere, or Colby Jack.
- Add a little heat – mix in mustard, red pepper flakes, cayenne or chipotle.
Meal Prep And Prep Ahead
Folks, this creamy Instant Pot Mac and Cheese is just the thing for meal prep and prepping ahead.
Prep Ahead – This can be cooked up to a few days in advance and reheated.
Store – Store the cooked mac and cheese in an airtight container in the fridge for up to 3 days.
Freeze – Follow the handy tips below for how to freeze this.
- Transfer pasta into these convenient Ziploc freezer bags or meal prep containers.
- Squeeze out all the extra air and seal the bags.
- Label the bags and then lay them flat in the freezer.
- Store in the freezer for 2 months.
- To make reheating easier, freeze in the right portion sizes that you need for the future.
FAQ’s
What Kind Of Pasta To Use?
I have made this recipe using fusilli, penne, and elbow macaroni pasta with great success.
Can I Make This With Gluten Free Pasta?
I have not yet tried this recipe with gluten-free pasta which can go mushy in the pressure cooker. Please let me know if you try it.
Other Instant Pot Comfort Meals
- Instant Pot Butter Chicken.
- Instant Pot Honey Sesame Chicken.
- Instant Pot Chicken Mac and Cheese.
- Instant Pot Pot Roast.
- Instant Pot Chili.
- Instant Pot Red Rice and Beans.
- Instant Pot Sloppy Joes.
- Instant Pot Cheesy Garlic Butter Spaghetti.
- Instant Pot Ramen.
And for more great pumpkin flavor, be sure to check out this collection of Instant Pot Pumpkin Recipes!
Thank you for reading my Pressure Cooker Pumpkin Mac and Cheese recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Instant Pot Pumpkin Mac and Cheese
Ingredients
Pumpkin Mac and Cheese Ingredients;
- 1 pound elbow macaroni pasta
- 4 cups water
- 1 cup pumpkin purée
- 1 teaspoon onion powder
- 1 tablespoon butter cubed
- 3/4 teaspoon pumpkin pie spice
- Salt to taste
- 2 1/2 cups grated sharp cheddar cheese
- 1/4 cup grated parmesan
- 2/3 cup warm milk
- 1/3 cup heavy cream
Optional Toppings;
- 1/4 cup chopped toasted pecans
- 2 tablespoons chopped chives
Instructions
- Add the macaroni, water, salt into the Instant Pot insert.
- Top with pumpkin purée, butter, onion powder, and pumpkin pie spice but do not mix
- Place lid on the Instant Pot, turn the valve to sealing, and select pressure cook (or manual) high pressure, for 4 minutes.
- Allow for a Natural Pressure Release (NPR) of 5 minutes and then do a Quick Pressure Release (cover the vent as it will spurt everywhere).
- Open the lid and quickly stir in the cheeses, warm milk, and cream. mix until combined and cheese is melted, then adjust seasonings, add any toppings or mix-ins, and serve.
Notes
- Do not mix the pumpkin in before cooking or you will end up with the dreaded burn notice.
- For extra flavor, you can use reduced-salt chicken broth or vegetable broth instead of water. Just keep an eye on the amount of salt you add in then.
- Keep the time under pressure to 4 minutes, any longer than that you will probably end up with mushy pasta.
- Use store-bought shredded or grated cheese to save some time on this meal.
- You don’t need to add two different kinds of cheese; it’s fine to use one if that is what you have. Or change out the types of cheese to suit your taste.
- Cooking time does not include the time it takes for the Instant Pot to come up to pressure or for the pressure to release.
I love how creamy and delicious this is! Such a tasty way to enjoy pumpkins!