In your electric pressure cooker’s cooking pot, combine the macaroni, 4 cups of water, and a pinch of salt.
Once all the pressure has released, remove the lid and carefully pull out the steaming basket with the potatoes and carrots. Transfer to a blender and add the milk, remaining 1 1/2 cups of water, salt, nutritional yeast, lemon juice, onion powder, garlic powder, and red pepper flakes (if using). Purée until smooth. Stir the cheese sauce into the macaroni. Taste and season with more salt or other seasonings, if needed.
Ingredient tip: To get the texture of gooey cheese, use a waxy potato, such as red, yellow, or Yukon gold instead of a starchy russet or baking potato.
Recipe reprinted with permission from The Vegan Electric Pressure Cooker Cookbook by Heather Nicholds.