Gluten Free Macaroni and Cheese


  • 4½ cups gluten-free macaroni pasta
  • 4 cups vegetable broth
  • 4 tbsp unsalted vegan butter or ghee
  • 1 tsp salt
  • 1 cup coconut milk
  • 2 cups cheddar cheese
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup Parmesan - ½blue cheese crumbles
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • 1/2 tsp parsley
  • Insert the stainless steel bowl into the Instant Pot®, place the noodles and the vegetable broth that covers all the noodles. Then, add the vegan butter, salt and pepper in pieces.
  • Put on and lock the lid of the Instant Pot®. Make sure the steam release valve is turned to “Sealing”. Press Pressure Cook , at High pressure level , and set the time to 5 Minutes .
  • Let the cooker rest for 5 more minutes and then press Cancel and turn the valve to vent to release the pressure.
  • Open the lid and add the coconut milk, cheddar cheese, mozzarella cheese and Parmesan. Also add the seasonings and mix until the cheese has completely melted.
  • Serve hot.
Previous Next