Step 1

Using a 6 quart or larger Instant Pot, add everything EXCEPT the beans and cheese/cheese sauce to the Instant Pot. Stir very well.

Step 2

Lock on the lid and set to sealing (if applicable for your IP model). Cook on high pressure for 4 minutes. It will take about 15 minutes for the Instant Pot to come to pressure because of the large volume of food.

Step 3

If making the cheesy sauce, combine all ingredients in a blender, and blend until smooth.

Step 4

After the 4 minutes of high pressure cooking are done, carefully quick release the pressure. Remove the lid, stir in the cheesy sauce (or shredded cheese) and the beans. Let stand for a few minutes. Taste and adjust salt and pepper as desired.

Step 5

Preheat a large soup pot over medium heat. Saute the onion until translucent, about 5 minutes. Add the jalapeño and mushrooms and cook for another 2 to 3 minutes. Add the garlic and cook for 1 minute, stirring frequently.

Step 6

Crumble the tofu or vegan beef into the pot (beef chunks can be about the size of a nickel or quarter; tofu should be slightly smaller; see photo in post for reference). Cook for a few minutes, stirring occasionally.

Step 7

Add the spices and seasonings - chili powder, cumin, paprika, oregano, tamari, salt (1 tsp for tofu, about 1/2 tsp for pre-seasoned vegan beef), and black pepper. Stir well, then add tomatoes, broth, liquid smoke, if using, and beans. Bring to a boil. Add the pasta and stir. Return to a boil, reduce heat to a simmer, and cook until the pasta is al dente, about 15 minutes.

Step 8

If making the cheese sauce, combine all ingredients in a blender and blend until smooth. When the chili mac is done, stir in the cheesy sauce or shredded vegan cheese. Remove pot from heat, let stand 5 minutes, stirring occasionally.