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Pressure Cooker Savory Pumpkin Mac and Cheese is a dreamy, creamy mac with fall flavors that make you want more and more! 

Pressure Cooker Savory Pumpkin Mac and Cheese

  • Author: Kitschen Cat
  • Total Time: 20 mins
  • Yield: 8


  • 1/2 lb mild italian sausage
  • 1/4 cup finely chopped sundried tomatoes
  • 2 tablespoons butter (affiliate)
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon salt, divided
  • 16 oz whole wheat elbow macaroni
  • 4 cups warm water
  • 1 15oz can evaporated milk
  • 1 15oz can pumpkin puree
  • 2 cups shredded cheddar cheese
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups chopped spinach


  1. Sauté sausage in pressure cooker, crumbling as you go, until cooked all the way through.
  2. Add sundried tomatoes, butter, crushed red pepper, cayenne, and 2 teaspoons salt. Stir.
  3. Turn pressure cooker off and add macaroni and warm water.
  4. Stir, then lock lid and set to high pressure for 5 minutes.
  5. When time is up, do a quick release and add evaporated milk, pumpkin puree, and remaining teaspoon of salt.
  6. Stir until mixture starts to thicken. Sprinkle in both cheeses and stir until cheese is all melted and coating the noodles.
  7. Add spinach, stir until wilted, then serve!
  • Prep Time: 5 mins
  • Cook Time: 15 mins