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Instant Pot Pumpkin Mac and Cheese

A creamy, cozy fall mac and cheese made in the Instant Pot with pumpkin puree, cheddar, and warm seasonings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Pasta and cooking base
  • 1 tablespoon unsalted butter
  • 4 cups low-sodium chicken broth
  • 1 pound elbow macaroni or short tube pasta
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg
Cheese sauce
  • 3/4 cup plain pumpkin puree
  • 1/2 cup whole milk warmed, plus more as needed
  • 4 ounces cream cheese softened
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 2 tablespoons Parmesan cheese grated
For serving
  • 2 tablespoons fresh chives or parsley chopped
  • 1/3 cup pecan halves toasted, optional

Equipment

  • 1 Instant Pot or electric pressure cooker
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or silicone spatula
  • 1 Cheese grater if shredding cheese from blocks

Method
 

Cook the pasta
  1. Set the Instant Pot to sauté and melt the butter. Turn off the sauté setting once the butter is melted.
  2. Add the chicken broth, pasta, salt, black pepper, garlic powder, onion powder, and nutmeg. Stir well so the pasta is mostly submerged.
  3. Lock the lid and set the valve to sealing. Pressure cook on high for 4 minutes.
  4. When the cooking time ends, carefully perform a quick release. Open the lid and stir the pasta.
Make the cheese sauce
  1. Add the pumpkin puree, warmed milk, and softened cream cheese. Stir until smooth and well combined.
  2. Add the cheddar, mozzarella, and Parmesan a handful at a time, stirring between additions until fully melted and creamy.
  3. If needed, stir in an extra splash of warm milk to loosen the sauce to your preferred consistency.
  4. Taste and adjust seasoning if needed. Serve hot, topped with chopped chives or parsley and toasted pecans if desired.

Notes

Use plain pumpkin puree, not pumpkin pie filling. Freshly shredded cheese melts most smoothly. Reheat leftovers with a splash of milk to restore creaminess. Use vegetable broth for a vegetarian version.