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pumpkin mac and cheese

Instant Pot Pumpkin Mac and Cheese

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 8 servings 1x


  • 1 lb whole wheat pasta
  • 4c vegetable broth
  • 3 tbsp butter
  • 1 can pumpkin puree
  • ½ cup milk
  • ½ cup cheddar cheese
  • 1c gruyere or swiss cheese, or a mix of the two (I used a mix of these two, but either would be good mixed with the cheddar)


  1. Add pasta to instant pot. Pour in vegetable broth, and add butter.
  2. Close instant pot lid, and set valve to sealing.
  3. Set to manual high pressure for 5 minutes (or halve the cooking time that the box of pasta says and subtract one – for example if the pasta box says to cook for 12 minutes, halve this and subtract one which is 5 minutes).
  4. Once the time is complete, do a quick release of the pressure. Be sure to cover the valve with a towel to protect yourself from the steam. (Also the steam will have a lot of starch from the pasta.)
  5. Open the lid, and stir. Then stir in the can of pureed pumpkin, and milk.
  6. Next stir in the cheeses. Stir until the cheese is melted.
  7. Serve.


If you can’t find gruyere cheese, or a mix of swiss and gruyere, swiss will work just fine.
Prep and cooking time: The instant pot takes about 10-12 minutes to come to pressure before cooking at high pressure for 5 minutes, then a minute or two to stir in the pumpkin, milk and cheeses, so your total time from putting in the pasta to sitting down at the table is about 20 minutes.