Instant Pot Vegan Mac ’n Cheese with Soy Curls

Serves 2 servings     adjust servings

This easy and comforting dinner is a snap to make. Plus it's a one pot meal your whole family can get behind. This recipe is from JL Field's wonderful book, Vegan Pressure Cooking from Fair Winds Press.


  • 2 cups Soy Curls
  • 2 cups warm water, plus 2 cups cool water
  • 2 tablespoons vegan butter
  • 1 cup diced onion
  • 2 cloves minced garlic
  • 2 tablespoons “chicken style” seasoning
  • 1 cup spelt elbow pasta
  • Approximately 2 and 1/2 cups water
  • 2 tablespoons nutritional yeast
  • 2 ounces shredded vegan cheese
  • Sea salt and ground black pepper, to taste


  1. Place Soy Curls in a container large enough to cover with warm water and soak for 8-10 minutes to re-hydrate then drain excess water.
  2. Heat vegan butter on medium-high heat in an uncovered pressure cooker.
  3. Add onion and garlic and sauté until onion is translucent.
  4. Stir in Soy Curls and Chik-Style seasoning and sauté for about five minutes.
  5. Add pasta, the remaining 2 cups of cool water (or as needed enough to cover the pasta), stir, add nutritional yeast, stir well, pat down the soy curls and cover the pressure cooker.
  6. Bring to pressure.
  7. Cook at low pressure for five minutes. Use a quick release method.
  8. Uncover, stir and taste. Stir in optional vegan cheese and/or salt and ground black pepper.
  9. Let sit for about five minutes before serving.


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