Step 1

Start by adding macaroni pasta, 4 cups of vegetable broth (reserve the remaining 1/2 cup for later), garlic powder, and optional add ons like nutritional yeast and smoked paprika to the instant pot.

Step 2

Season with salt and pepper, if you like. This depends on how much salt is in the vegetable broth you use. Some are salty enough, there might be no need for a pinch salt and pepper. You know best! Now place the lid on the pot and make sure to seal your instant pot.

Step 3

Use the manual setting with high pressure for around 5 minutes. After this, do a quick release, add remaining vegetable broth, vegan cream cheese, vegan cheddar and stir everything together. Serve in bowls or on plates.