Instant Pot Mac and Cheese

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

I finally broke down and bought an Instant Pot. I picked it up for half price on Amazon.

Even if you factor in the time it takes the device to come to pressure and then release the pressure after cooking, you will still end up saving time on many different recipes.

Here’s a recipe for mac and cheese that is almost too easy. The original recipe says not to use pre-grated cheese but it worked for me so...

Instant Pot Macaroni and Cheese
Adapted from Little spice Jar

Makes 6 Servings

Ingredients

1 pound uncooked elbow macaroni
4 cups water
4 tablespoons butter
¾ teaspoon salt
½ black pepper
3 cups shredded cheese (I used a blend of mozzarella, cheddar and Swiss - I have also made it with smoked cheddar which I grated myself)
1 1/4 cup milk of choice

Directions

Place the macaroni, water, butter, salt, and pepper into the instant pot. Stir to combine.
Place the cover on. My knob doesn’t need to be set to sealing but some models do. Be sure to seal yours.
Set to manual high pressure for 4 minutes followed by 4 minutes of natural release. Now release the rest of the pressure manually. I always experience some sputtering so keep your hands away from the vent.
Open the lid and stir in the milk followed by the cheese.
This can be reheated but I liked it better straight out of the pot!