Mac and Cheeze:
Parker made this without any recipe. He put whole wheat macaroni, water to cover, nutritional yeast, spicy mustard, turmeric, black pepper, broccoli florets, two cans of pinto beans, and some Daiya or other vegan shredded cheese all cooked in the IP for 5 minutes. He added some non-dairy milk after it cooked and a bit more Daiya and stirred until it melted. Topped with siracha and gobbled up.
Whole wheat spaghetti broken to fit into the pot, one jar vegetable marinara sauce, 2 jars of water (or until pasta is covered), one bunch kale washed and chopped, chopped mushrooms, parsley, turmeric, and oregano all cooked in the IP for half the cooking time as the pasta directions. After it was cooked, I added fresh ground black pepper, chopped walnuts, and pitted kalamata olives. I've used seitan crumbles and I prefer cooking them separately and adding after the pasta is cooked because the seitan absorbs some of the liquid. This would work perfectly with homemade sauce, but I used the sauce from the store the first few times to get the feel for it.