Instant Pot Taco Mac ’n Cheese

For the full experience, make this recipe with the Drop Recipes app.

recipe by JL Fields https://jlgoesvegan.com/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    264

My vegan husband sometimes misses meat, but not enough to eat it. So we occasionally work vegan meats into our meals—soy curls being the number one choice. Now the maker of those curls, Butler Foods, has taco crumbles made from whole, non-GMO, organic soy beans. If you can’t find them, no worries. Use your favorite spicy meatless crumbles from the frozen foods section (and omit the 1/2 cup water), or use TVP and add your favorite spices for tacos!.

Inspired by: https://recipes.instantpot.com/recipe/taco-mac-n-cheese/

recipe updated May 7, 2020

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Green bell pepper icon
    Green bell pepper
    1 (150g)
  • Vegan taco crumbles icon
    Vegan taco crumbles
    about ½ cup (120g)
  • Water icon
    Water
    ½ cup (120ml)
  • Fresh garlic icon
    Fresh garlic
    1 tsp (3g)
  • Quinoa elbow macaroni icon
    Quinoa elbow macaroni
    1.5 cups (137g)
  • Vegetable broth icon
    Vegetable broth
    1.5 cups (331g)
  • Fire-roasted crushed tomatoes icon
    Fire-roasted crushed tomatoes
    397g (about 1¾ cups)
  • Nutritional yeast icon
    Nutritional yeast
    about ¼ cup (20g)
  • Vegan mozzarella icon
    Vegan mozzarella
    about ¼ cup (60g)
  • Cilantro icon
    Cilantro
    as needed
  • Canola oil icon
    Canola oil
    1 tsp (5ml)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Medium bowl
  • kCook icon Large serving bowl

Step preview

  1. Add vegan taco crumbles to a clean medium bowl
  2. Pour water into the mixture
  3. Stir
  4. Add canola oil to the inner pot
  5. Pre-heat until hot - Sauté, Normal
  6. Then add fresh garlic and onion to the inner pot
  7. Sauté - approx 3 min
  8. Add green bell pepper to the inner pot
  9. Sauté - 3 min
  10. Transfer mixture to inner pot
  11. Add quinoa elbow macaroni, vegetable broth and fire-roasted crushed tomatoes to the inner pot
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Manual, Low, 4 min
  14. Quick release
  15. Remove lid
  16. Cancel - Keep warm
  17. Heat - Sauté, Less
  18. Then add nutritional yeast and vegan mozzarella to the inner pot
  19. Simmer while stirring frequently - 3 min
  20. Serve
  21. Garnish with cilantro
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.