Instant Pot Pumpkin Mac and Cheese

Homemade Mac and Cheese made with real pumpkin, this is the ultimate fall comfort food.

Course Dinner, Side Dish

Cuisine American

Keyword Instant Pot Mac and Cheese, Instant Pot Pumpkin Mac and Cheese, Pumpkin Mac and Cheese

Prep Time 10

Cook Time 3

Total Time 13

Servings

Calories 337kcal

Author Melissa

1 pound macaroni
5 cups low sodium chicken broth or 5 cups of water and 1 1/2 tablespoons chicken bullion
1 cup pumpkin
1 stick butter cubed
1/2 tablespoon dijon mustard
1 teaspoon kosher salt reduce to taste if using chicken bullion
1/2 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 12oz can evaporated milk
1 1/2 cups sharp cheddar cheese
1/4 cup parmesan cheese
1/2 teaspoon nutmeg freshly grated

Spray the inner pot of a 6 quart Instant Pot with non stick cooking spray. Add uncooked macaroni, chicken broth, pumpkin, butter, dijon mustard, salt, pepper, onion powder, garlic powder, and paprika. Mix ingredients. Set Instant Pot to cook on High Pressure for 3 minutes. Make sure valve is set to sealing.
As soon as Instant Pot finishes countdown, use Quick Release to release pressure. Stir in evaporated milk, then cheddar cheese, then parmesan cheese. Adjust salt and pepper as needed. Grate in fresh nutmeg and serve. Use milk or half and half to thin mac and cheese if necessary.