The Ultimate Creamy Instant Pot Pumpkin Mac and Cheese with Crispy Bacon
Prepare to fall in love with this incredibly creamy Instant Pot Pumpkin Mac and Cheese! This dish is the epitome of savory fall comfort food, making it the perfect quick and easy one-pot meal for busy weeknights or a standout side dish for your holiday table. Topped with irresistible crispy bacon, it’s a culinary experience that will leave everyone craving more.
This Instant Pot macaroni and cheese recipe is a game-changer, appealing to both ardent pumpkin enthusiasts and those who typically shy away from pumpkin-flavored dishes. The beauty of this recipe lies in its subtle use of pumpkin puree; it doesn’t overpower with a strong, spiced pumpkin taste but instead lends an incredible depth, a beautiful orange hue, and an irresistibly thick and creamy texture to the rich cheese sauce. It transforms ordinary mac and cheese into something truly extraordinary and perfectly suited for the autumn season.
You can serve this delectable dish as a hearty main course, perhaps alongside some simple roasted vegetables or a crisp side salad for a balanced meal. Alternatively, it makes an outstanding and unique side dish for various entrees, such as Pesto Ranch Chicken Breasts or a succulent roasted turkey. Its versatility ensures it fits seamlessly into any meal plan, from casual family dinners to more festive occasions.
For those exploring plant-based options, a fantastic vegan alternative exists. Check out this Instant Pot Vegan Pumpkin Mac and Cheese recipe from My Heart Beets. If you’re a fan of quick and easy Instant Pot pasta dishes, don’t miss my popular Cheeseburger Macaroni. And for more savory ideas incorporating that irresistible smoky flavor, discover more Instant Pot recipes with bacon.
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Why You’ll Love This Instant Pot Pumpkin Mac and Cheese
This pumpkin mac and cheese isn’t just another pasta dish; it’s a convenient, flavorful, and comforting meal that brings warmth and joy to your table. Here’s why it deserves a spot in your rotation:
- Effortlessly Easy & Quick: Life gets busy, especially on weeknights. This recipe is designed to be a 30-minute meal from start to finish. The magic of the pressure cooker means minimal hands-on time, allowing you to whip up a delicious and satisfying dinner without stress. It’s also surprisingly simple to prepare, making it a perfect, no-fuss option for holiday gatherings like Thanksgiving, adding a unique twist to traditional sides.
- Irresistible Fall Flavors: The combination of subtle pumpkin, savory cheese, and crispy bacon creates a symphony of flavors that perfectly encapsulates the essence of autumn. The earthiness of the pumpkin blends harmoniously with the sharp cheddar and creamy mozzarella, while the salty, smoky notes of bacon add an unforgettable crunch and depth that elevates every bite. It’s comfort food redefined for the fall season.
- One-Pot Wonder: Say goodbye to multiple pots and endless cleanup! This entire dish, from browning the bacon to cooking the pasta and creating the luscious cheese sauce, all happens in your Instant Pot. This streamlined process saves you time and effort, making it ideal for those who love delicious home-cooked meals but dread the thought of a pile of dishes afterward.
- Crowd-Pleaser: Mac and cheese is a universal favorite, and adding pumpkin and bacon only makes it more appealing. The mild pumpkin flavor is often appreciated even by those who aren’t usually keen on pumpkin, as it serves more as a thickening agent and color enhancer than an overpowering taste. It’s a dish that will delight both kids and adults alike.
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Gather Your Ingredients for Pumpkin Mac and Cheese
One of the best things about making macaroni and cheese in your pressure cooker is that many of the basic ingredients are likely already staples in your pantry. This pumpkin mac and cheese recipe only requires a few simple additions to transform a classic into a seasonal delight. Quality ingredients are key to a truly flavorful dish, so choose fresh options where possible.
- Bacon (optional): Adds a wonderful smoky and salty crunch. Choose thick-cut bacon for more substantial bits.
- Elbow Macaroni: The classic choice for mac and cheese, holding the creamy sauce beautifully. You can also experiment with other small pasta shapes like rotini.
- Chicken Broth: Provides a flavorful base for cooking the pasta, infusing it with taste from the start. Low-sodium is a good option to control saltiness.
- Unsalted Butter: Contributes to the rich, smooth texture of the cheese sauce.
- Hot Sauce: A secret ingredient! Don’t worry, it doesn’t make the dish spicy, but rather adds a subtle tang and complexity that brightens the cheese flavor. Frank’s RedHot or Cholula are great choices.
- Worcestershire Sauce: Another umami booster that adds a depth of flavor to the cheese sauce. It’s a small but mighty addition.
- Garlic Powder: For a foundational aromatic flavor that complements the cheese and pumpkin.
- Salt & Ground Black Pepper: Essential seasonings to enhance all the other flavors. Adjust to your personal preference.
- Shredded Cheddar Cheese: Sharp or medium cheddar works best for that signature cheesy flavor. Freshly shredded melts smoother than pre-shredded.
- Shredded Mozzarella Cheese: Adds a beautiful stretch and extra creaminess to the sauce.
- Half and Half: The perfect balance between milk and heavy cream, ensuring a luxurious and velvety sauce without being too heavy.
- Pure Pumpkin Puree (NOT pumpkin pie filling): This is crucial! Ensure you grab pure pumpkin puree, which is simply cooked and mashed pumpkin. Pumpkin pie filling contains added spices and sugar, which would alter the savory profile of this dish.
Refer to the recipe card below for exact quantities.
Step-by-Step Guide to Creamy Instant Pot Pumpkin Mac and Cheese
Making this incredible pumpkin mac and cheese in your Instant Pot is surprisingly straightforward. Follow these detailed steps to ensure a perfectly creamy, flavorful, and easy one-pot meal:
Step 1: Prepare the Bacon (Optional but Recommended)
If you’re opting to add bacon (and we highly recommend it for that extra layer of flavor and texture!), start by preparing it. Using kitchen scissors or a knife, cut or slice the bacon horizontally into thick, bite-sized chunks. Thicker pieces provide a more satisfying crunch.
Step 2: Cook the Bacon in the Instant Pot
Set your Instant Pot to the “Sauté” setting. Once hot, add the bacon chunks to the pot and cook, stirring occasionally, until they are beautifully crisped to your preference. The exact time will vary depending on your bacon’s thickness. Once cooked, cancel the sauté function. Using a slotted spoon, carefully remove the crispy bacon bits and set them aside on a plate lined with a paper towel to drain excess grease. Reserve some for topping the finished dish.
Step 3: Deglaze the Pot (Crucial for Preventing Burn Error)
Leave any remaining bacon grease in the bottom of the Instant Pot. This grease adds incredible flavor! Now, it’s essential to deglaze the pot properly to prevent a “Burn” error during pressure cooking. Add a small splash of chicken broth (about ¼ to ½ cup) to the hot pot. Immediately, use a flat spatula to thoroughly scrape the bottom of the pan, making sure to dislodge any browned bits that may be stuck. These bits can trigger the burn sensor. Continue scraping until the bottom of the pot is completely smooth.
Step 4: Add Pasta and Seasonings
Into the now deglazed Instant Pot liner, add the uncooked elbow macaroni, the remaining chicken broth, unsalted butter, hot sauce, Worcestershire sauce, garlic powder, salt, and black pepper. Give everything a good stir to ensure the pasta is mostly submerged and the seasonings are well distributed. Do not add the pumpkin puree, cheese, or half and half yet.
Step 5: Pressure Cook the Pasta
Secure the lid on your Instant Pot and ensure the sealing valve is set to the “Sealing” position. Select “Manual” or “Pressure Cook” (depending on your model) and set it to HIGH pressure for 5 minutes. The Instant Pot will take approximately 10 minutes to build pressure before the actual cooking time begins. Once the 5-minute cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to the “Venting” position. Stand clear of the steam as it releases rapidly.
Tip: Do not be alarmed by the amount of liquid remaining in the pot after cooking. This is perfectly normal and expected! This starchy liquid is essential for creating the incredibly smooth and creamy cheese sauce, so resist the urge to drain it. It will emulsify beautifully with the cheese and half and half.
Step 6: Stir in the First Half of Cheese and Half & Half
With the pressure released, carefully remove the lid. Add half of the half and half and half of both the shredded cheddar and mozzarella cheeses to the cooked macaroni. Stir continuously using a sturdy spoon or spatula. The residual heat from the pasta and liquid will quickly melt the cheese, creating a smooth and luscious sauce. Continue stirring until all the added cheese is fully incorporated and the sauce begins to thicken.
Step 7: Incorporate Pumpkin Puree and Remaining Ingredients
Now, stir in the remaining cheddar and mozzarella cheeses along with the pure pumpkin puree. Add most of your cooked bacon chunks, reserving some of the crispiest bits for garnish. Continue stirring until the pumpkin is fully combined and the cheese is beautifully melted and smooth. Gradually pour in the remaining half and half, a little at a time, until you achieve your desired creamy consistency. Some like it thicker, others prefer it slightly looser – adjust to your preference.
Step 8: Serve and Enjoy!
Ladle your warm, creamy Instant Pot Pumpkin Mac and Cheese into serving bowls. Top generously with the remaining reserved crispy bacon bits for an extra pop of flavor and texture. Serve immediately and savor every delicious spoonful!
Pro Tip: Using a slotted spoon is ideal for removing the crispy bacon bits from the hot pot, leaving the flavorful grease behind. For deglazing, a flat spatula (preferably a wooden or silicone one that won’t scratch the liner) is your best tool for scraping the bottom effectively and preventing that dreaded “Burn” error.
Customize Your Pumpkin Mac and Cheese: Ingredient Swaps
This Instant Pot Pumpkin Macaroni and Cheese recipe is incredibly versatile, allowing for many substitutions to suit your taste or what you have on hand. Feel free to experiment and make it your own signature dish!
- Bacon Alternatives: If bacon isn’t your preference, you can absolutely skip it entirely. For different flavors, try crumbled pancetta, smoked sausage, or even a vegetarian bacon substitute.
- Pasta Perfection: While elbow macaroni is a classic for its ability to cradle creamy sauces, this recipe works well with other small pasta shapes. I’ve personally had great results with rotini (corkscrew pasta), which also holds a lot of sauce. Penne, ditalini, or small shells would also be excellent choices.
- Broth Options: Chicken broth adds a wonderful depth of flavor to the pasta as it cooks. Beef broth is another excellent savory option that would complement the dish beautifully. If you’re out of broth, water will work perfectly fine in a pinch, though you might want to increase the seasonings slightly to compensate for the flavor difference.
- Hot Sauce – Flavor, Not Fire: Don’t be deterred if you’re not a fan of spicy food! The hot sauce (like Cholula or Frank’s RedHot) in this recipe isn’t meant to make the mac and cheese fiery. Instead, it acts as a flavor enhancer, adding a subtle tang and zing that brightens the rich cheese sauce without noticeable heat. You can adjust the amount or omit it if you prefer.
- Worcestershire Sauce Magic: This ingredient adds a unique umami depth that can be hard to pinpoint but definitely enhances the overall flavor profile. If you don’t already have it in your fridge, the recipe will still be tasty without it, but it’s worth adding if you do!
- Creamy Base: Half and half strikes a perfect balance for a rich yet not overly heavy sauce. You can easily substitute it with whole milk for a slightly lighter sauce (though it might not be quite as thick) or heavy cream for an even more decadent and rich result.
- Cheese Combinations: My personal favorites for this dish are sharp cheddar cheese for robust flavor and mozzarella for its meltiness and stretch. However, feel free to get creative! You could go all-cheddar, add some grated Parmesan for a salty bite, or even include a touch of smoked gouda or Gruyère for a more sophisticated, nutty flavor. A blend of mild and sharp cheeses also works wonderfully.
Essential Equipment for This Recipe
The star of this one-pot meal is undoubtedly the Instant Pot, which makes the cooking process incredibly efficient and convenient. For this recipe, I personally rely on a 6-quart Instant Pot Duo, which is a popular and reliable model perfect for most family-sized meals. Any similar 6-quart or 8-quart pressure cooker should work beautifully.
Beyond the Instant Pot itself, a couple of simple tools will make your cooking experience even smoother:
- A slotted spoon is highly recommended for easily removing the crispy bacon bits from the hot pot while leaving the flavorful grease behind. This ensures your bacon stays perfectly crisp.
- A flat spatula (preferably silicone or wooden to protect your Instant Pot’s non-stick liner) is indispensable for deglazing the pot thoroughly after cooking the bacon. This crucial step helps prevent the “Burn” error, as it scrapes up any stuck-on food bits.
While the Instant Pot allows for a true one-pot experience, you always have the option to cook the bacon in a separate skillet on the stovetop or even bake it in the oven. This might be preferable if you want to multitask while the pasta is pressure cooking, or if you simply prefer fewer steps in the same pot. However, for maximum convenience and minimal cleanup, cooking the bacon directly in the Instant Pot is a huge time-saver.
Storing and Reheating Your Delicious Leftovers
One of the best things about a hearty dish like mac and cheese is that it often tastes even better the next day! Proper storage ensures your Instant Pot Pumpkin Mac and Cheese remains delicious and safe to eat.
- Refrigerate: Any leftover mac and cheese should be transferred to an airtight container and stored in the refrigerator as soon as it has cooled down to room temperature (within 2 hours of cooking). It will maintain its freshness and quality for 3–4 days.
- Reheat: To reheat, you have a couple of options. For individual servings, the microwave works well; heat in short bursts, stirring occasionally, until warmed through. For larger portions or to restore maximum creaminess, reheat on the stovetop over low heat. It’s common for mac and cheese to thicken in the fridge, so add a splash of milk, half and half, or cream while reheating and stir frequently until it returns to your desired creamy consistency.
- Freeze: If you’ve made a large batch or want to enjoy this comfort food later, you can freeze it for longer storage. Place the cooled mac and cheese in a freezer-safe, airtight container or heavy-duty freezer bag, ensuring as much air as possible is removed to prevent freezer burn. It can be stored in the freezer for up to 2 months. When ready to enjoy, thaw the mac and cheese in the refrigerator overnight before reheating using the methods described above, adding liquid as needed for creaminess.
Troubleshooting the Dreaded Instant Pot “Burn” Error
If you’re an Instant Pot user, you’ve likely encountered, or at least heard of, the “Burn” error. This message typically appears when the Instant Pot detects that the bottom of the inner pot is too hot or that there are food particles stuck to it, which can lead to scorching. With this recipe, since you cook the bacon before pressure cooking the noodles, there’s a slight chance you might run into this error if you don’t properly deglaze the pot.
Here’s a deeper dive into preventing and handling a “Burn” error:
- The Importance of Deglazing: As highlighted in the instructions (and shown in the photos above), thoroughly deglazing the pot after cooking the bacon is absolutely critical. This involves adding a splash of liquid (chicken broth, in this case) and aggressively scraping the bottom of the pot with a flat spatula. Ensure no brown bits from the bacon are left stuck to the surface. These bits are the primary culprits for triggering the sensor.
- What to Do if a “Burn” Error Occurs: Even if you’ve done your best to deglaze, a “Burn” error can occasionally pop up. Don’t panic immediately!
- Wait it Out: Sometimes, the Instant Pot is just being overly cautious. When the “Burn” error beeps, give your Instant Pot a minute or so. It might attempt to cool down and restart the cooking cycle on its own. Observe if the error message clears and cooking resumes.
- Manual Intervention: If the “Burn” error persists after a minute or two and doesn’t go away, hit the “Cancel” button on your pressure cooker and manually release the steam using the quick release method.
- Assess the Situation: Once the pressure has fully released and the lid is safely opened, check the bottom of the pot for any burnt food. Gently stir the pasta to check its doneness. Often, the pasta will still be perfectly cooked al dente, especially if the error occurred towards the end of the cooking cycle or was intermittent. If the bottom shows minimal scorching and the pasta is cooked, you can proceed with adding the cheese and pumpkin. If there’s significant burning, you might need to transfer the pasta to a clean pot before finishing.
- Preventative Layering (Alternative Method): For recipes where thicker sauces or dairy might be prone to burning, some users employ a layering technique. This involves placing liquids at the bottom, then pasta, and then keeping dairy or thicker ingredients on top without stirring, so they don’t directly touch the bottom until after pressure cooking. For this specific mac and cheese recipe, deglazing and stirring liquids and pasta first works best, but it’s a good general tip for other Instant Pot dishes.
Remember, the “Burn” error is a safety feature, not necessarily a sign of a ruined meal. With these tips, you’ll be well-equipped to manage it!
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Instant Pot Pumpkin Mac and Cheese
Equipment
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Pressure cooker
Ingredients
- 6 slices bacon uncooked, optional
- 16 ounces elbow macaroni uncooked
- 4 cups chicken broth
- 1 tablespoon unsalted butter
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup half and half
- 1 (14.5 oz) can pumpkin puree
Instructions
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If using bacon (optional), cut or slice the bacon horizontally into thick chunks.
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Using the sauté setting on the Instant Pot, add the bacon to a hot pot and cook until crisped to your liking. Cancel the sauté and remove the bacon, setting it aside on a paper towel to drain.
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Leave any remaining bacon grease in the bottom of the pot. Carefully deglaze with a small splash of broth, scraping the bottom of the pan thoroughly with a spatula. This will help you avoid a burn error.
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Add the uncooked elbow macaroni, chicken broth, butter, hot sauce, Worcestershire sauce, garlic powder, salt, and pepper to the Instant Pot and stir.
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Close the lid and set it to sealing. Pressure cook on HIGH for 5 minutes. It will take about 10 minutes to come to pressure before the cooking time begins. After the cooking time is complete, follow by a quick release.
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Add half of the half and half and half of the cheddar and mozzarella cheeses, stirring until the cheese is melted.
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Next, stir in the remaining cheese along with the pumpkin puree and cooked bacon chunks, reserving some of the bacon bits for topping. Slowly add the remaining half and half until you reach your desired consistency.
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Top with the remaining bacon bits and serve.
Notes
Reheat: Reheat in the microwave or on the stovetop over low heat. Add a splash of milk or cream while reheating to restore creaminess.
Freeze: If you want to keep it longer, freeze the mac and cheese in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Carbohydrates: 50g
Protein: 22g
Fat: 25g
Saturated Fat: 13g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 0.1g
Cholesterol: 67mg
Sodium: 1011mg
Potassium: 375mg
Fiber: 3g
Sugar: 5g
Vitamin A: 8807IU
Vitamin C: 3mg
Calcium: 336mg
Iron: 2mg
Course: Main Course
Cuisine: American
Keyword: bacon, pasta, pumpkin
Important Safety Tips for Cooking with Your Instant Pot
Ensuring food safety is paramount when cooking, especially when dealing with raw meat and high-pressure appliances like the Instant Pot. Please keep the following tips in mind:
- Handling Raw Meat Safely: Always exercise caution when cooking raw meat, such as bacon. According to USDA.gov guidelines, while it can be challenging to determine the exact internal temperature of bacon due to its thinness, if it is cooked until crispy and visibly browned, it should have reached a safe temperature for consumption.
- Prevent Cross-Contamination: To avoid the spread of bacteria, never use the same utensils, cutting boards, or plates for cooked food that previously touched raw meat without thoroughly washing them in hot, soapy water first. It’s a good practice to designate separate tools for raw and cooked ingredients.
- Handwashing is Key: Always wash your hands thoroughly with soap and warm water for at least 20 seconds after handling raw meat to prevent the transfer of bacteria.
- Mind the Temperature Danger Zone: Do not leave cooked food sitting out at room temperature for extended periods. Bacteria multiply rapidly between 40°F and 140°F (4°C and 60°C). Refrigerate or freeze leftovers promptly within two hours of cooking.
- Know Your Instant Pot: Always, always refer to and follow the user manual specific to your Instant Pot model. Understanding its features, safety mechanisms, and operating instructions is crucial for safe and effective use. Pay particular attention to guidelines regarding filling limits, proper lid sealing, and pressure release procedures.
By following these simple safety guidelines, you can confidently enjoy preparing and sharing this delicious Instant Pot Pumpkin Mac and Cheese with your loved ones.