This Mac and Cheeze is a favorite of mine!  It pairs well with a salad and a side of grilled or roasted meat, or dill marinated chick peas.

Cooking macaroni in an Instant Pot requires some intentional layering – but its so easy!

Layer one:  A layer of veggies on the bottom keep the macaroni from sticking.  I usually use chopped onions and mushrooms.  You can put a bag of frozen veggies – but any greens will look a bit discolored.  Tomatoes, peppers, broccoli, frozen spinach, whatever.

Layer 2 – One 16 oz. bag of rice pasta.  Then pour 3 cups of water over the pasta (macaroni).

Layer 3 – 4 cups of sauce.  It must completely cover the pasta – DO NOT STIR!  Otherwise the top of the pasta will be dry.

Cook on high pressure for 4 minutes, then turn off and wait 3 more minutes until you release pressure.  Set a timer, as it will get mushy if you wait longer.  Stir gently.  Add more salt if desired, and serve!

This is my favorite Instant Pot!

 This creamy coconut works well!


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Instant Pot Mac and Cheeze


  • 1 butternut squash (peeled, de-seeded, and cut in large chunks)
  • 1 cup creamy coconut milk
  • 1 tsp. sea salt
  • 1 tsp. granulated garlic
  • 1 tsp. dried thyme
  • 2-3 cups chopped veggies
  • 1 16 oz. bag rice pasta
  • 3 cups water


  1. Butternut Cheeze Sauce:
  2. Peel, de-seed, and chop the butternut into quarters, and put it in the instant pot rack/basket. Add 1 cup of water, and cook on high pressure it for 20 minutes. Release the pressure immediately.
  3. Scoop the squash into a blender, and add the coconut milk and seasonings. Blend until creamy.
  4. Rinse out Instant Pot bowl, and layer:
  5. Chopped veggies - it must cover the bottom.
  6. 16 oz. of rice pasta
  7. 3 cups of water
  8. Butternut cheeze sauce - it must cover the pasta.
  9. Cook on high pressure for 4 minutes, then set a timer and let it sit for 3 minutes, then release the pressure.
  10. Stir and serve!