Instant Pot Pumpkin Mac And Cheese With Sour Cream
Instant pot mac and cheese made using macaroni pasta shells, pumpkin puree, sour cream and few other ingredients make the perfect, delicious meal or comfort food for fall, thanksgiving holidays.
Servings 8
Calories 559kcal
Ingredients
- 4 cups elbow pasta
- 4 cups water
- 1 cup pumpkin puree I used canned pumpkin
- salt as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 cups shredded cheese I used Mexican blend which is a blend of sharp cheddar, colby and Monterey Jack cheeses
- 1 cup chilled milk
- ¾ cup chilled heavy cream
- ½ cup sour cream
- 2 teaspoons dried oregano powder optional
Instructions
- Add the pasta to the instant pot.
- Add the water, pumpkin puree, salt, garlic powder and onion powder, mix everything well.
- Add the butter also to the instant pot. Close the instant pot with lid in sealing position and cook for 1 minute in high pressure.
- Once the cooking is done, press the 'keep warm/cancel' button and wait for a natural pressure release of 14 minutes. After that, carefully and gradually do a manual pressure release.
- Once the pressure is all released, carefully open the lid.
- Add the olive oil and chilled milk and stir well to combine with the pasta. If any pasta shells appear to be clumped together, do not worry, adding the chilled milk and olive oil and stirring will help to release the shells easily.
- Add the chilled heavy cream, sour cream and shredded cheese also to the pasta and stir everything well until well combined. Also sprinkle the oregano powder and gently mix in. Serve the delicious pumpkin mac and cheese hot!
Video
Notes
The mac and cheese tastes the best and is the most creamy when its served immediately after preparation.
If you want to serve this later, heat small portions in the microwave (in microwave safe bowls) before serving for best results. Also you may add extra milk or cheese if you wish!
You can also reheat the whole mac and cheese in the instant pot itself using the saute button after you add some extra milk so the mac and cheese won't stick to the bottom of the pot or burn while you reheat.
The cheese I used is Organic Valley's Mexican blend which is a blend of sharp cheddar, colby and Monterey Jack cheeses. If you do not have this cheese, you may add sharp cheddar cheese and colby or use your favorite ones. However, keep in mind that the kind of cheese you use will greatly influence the taste of the mac and cheese.
Its also very good to sprinkle some black pepper powder as you serve the mac and cheese as it improves the flavor even more!
Nutrition
Calories: 559kcal | Carbohydrates: 59g | Protein: 18g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 291mg | Potassium: 332mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5582IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 2mg