Instant Pot Taco Mac ’n Cheese

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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 (about 140 g)
  • Green bell pepper icon
    Green bell pepper
    1 (about 150 g)
  • Vegan taco crumbles icon
    Vegan taco crumbles
    ½ cup (about 120 g)
  • Water icon
    Water
    ½ cup (about 120 g)
  • Fresh garlic icon
    Fresh garlic
    1 tsp (about 2.85 g)
  • Quinoa elbow macaroni icon
    Quinoa elbow macaroni
    1 ½ cups (about 136.51 g)
  • Vegetable broth icon
    Vegetable broth
    1 ½ cups (about 331.49 g)
  • Fire-roasted crushed tomatoes icon
    Fire-roasted crushed tomatoes
    397.25 g (about 1 ¾ cups)
  • Nutritional yeast icon
    Nutritional yeast
    ¼ cup (about 20.4 g)
  • Vegan mozzarella icon
    Vegan mozzarella
    ¼ cup (about 60 g)
  • Cilantro icon
    Cilantro
    as needed
  • Canola oil icon
    Canola oil
    1 tsp (about 4.6 g)

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. Release pressure -
  15. Remove lid
  16. Heat - Sauté, Less
  17. Then add nutritional yeast and vegan mozzarella to the inner pot
  18. Simmer while stirring frequently - 3 min
  19. Serve
  20. Garnish with cilantro
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