I have used Pot-in-Pot (PIP) method to prepare this pasta dish.
Add macaroni pasta to the inner pot. Add water/broth, salt stir well to combine.
Meanwhile in an oven-safe bowl or stackable steamer insert pans add diced potatoes, carrot, onion, and 2 cups of water. Make sure veggies should be submerged in liquid.
Then place the trivet and then the veggies bowl with water. This way they will both cook together.
Close the Instant pot lid and turn the pressure valve to the SEALING position. Set on MANUAL/PRESSURE COOK (High Pressure) for 4 minutes (or half the time on the macaroni cooking directions minus 1 minute).
When Instant pot beeps, do a QUICK RELEASE.Open the lid and see that the vegetables should be tender and cooked well along with the pasta. Now, place all of the ingredients for the vegan cheese sauce ie soaked cashews, boiled veggies, seasoning ingredients, milk, water, lemon juice into a high-speed blender jar.
Blend the mixture until smooth. Don't worry if the sauce is runny. It will thicken on mixing with pasta.If the sauce is thick you can add some more milk or water for right consistency. Pour vegan cheese sauce over your cooked macaroni pasta. Adjust salt and seasoning at this stage.
If mac and cheese haven’t thickened completely, turn the pot to SAUTE mode and cook for a few minutes while stirring.
Sprinkle a dash of paprika and serve the Instant Pot Pressure cooker Vegan Mac and Cheese warm!ORplace macaroni mixture in a baking dish, sprinkle with bread crumbs and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.