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pressure cooker pumpkin macaroni and cheese in a white bowl

Instant Pot Pumpkin Mac and Cheese

Pressure Cooker Pumpkin Mac and Cheese is favorite comfort food fused with a healthy dose of pumpkin puree for a great fall side dish. This Pressure Cooker Pumpkin Mac and Cheese recipe is cooked in the Instant Pot for an easy weeknight dinner option!
Course Side Dish
Cuisine American
Keyword Instant Pot Mac and cheese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 872kcal
Author lalaine


  • 1 pound uncooked macaroni
  • 4 cups water
  • 3/4 cup pumpkin puree
  • 1/4 teaspoon ground nutmeg
  • salt to taste
  • 3 cups freshly shredded sharp cheddar cheese
  • 2/3 cup milk
  • 1/3 cup heavy cream


  • In the Instant Pot, combine pasta and water, making sure the pasta is fully submerged.
  • Add the pumpkin purée, salt. and nutmeg on top of the pasta, but do NOT mix.
  • Close the lid and set the valve to the SEALING position. Pressure cook on HIGH pressure for 4 minutes.
  • When the cooking time is done, do a QUICK RELEASE, and carefully open the lid.
  • Add cheese, milk, and heavy cream and stir until melted and smooth. Serve immediately.


Calories: 872kcal | Carbohydrates: 92g | Protein: 38g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 120mg | Sodium: 572mg | Potassium: 499mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8356IU | Vitamin C: 2mg | Calcium: 713mg | Iron: 3mg