Instant Pot Chili Mac
eatoplan
November 15, 2024
This Instant Pot Chili Mac is a hearty, one-pot wonder that combines the bold flavors of chili with the comfort of creamy macaroni and cheese—all ready in under 30 minutes. It starts with sautéed onions and bell peppers for a flavor base, followed by ground beef cooked to savory perfection. A blend of chili spices, crushed tomatoes, and kidney beans bring the classic chili character, while elbow macaroni and broth make it a satisfying pasta dish.
Once pressure-cooked to tender, the dish is finished with melty cheddar cheese for a rich, creamy finish. Topped with sour cream, green onions, or extra cheese, this quick and easy meal is perfect for busy weeknights, family dinners, or a cozy bowl of comfort any time.
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Ingredients:
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| 1tbsp olive oil | |
| 1lb ground beef lean | |
| 1medium onion | |
| 1medium bell pepper red | |
| 0.5tsp cayenne pepper | |
| 1tsp garlic powder | |
| 1tbsp cumin | |
| 1tbsp chili powder | |
| 1tsp pepper black | |
| 1tsp pepper white | |
| 1tsp oregano | |
| 3cups chicken broth | |
| 28oz tomatoes crushed | |
| 14oz kidney beans red, canned, drained | |
| 2cups monterrey jack cheese | |
| 2cups elbow macaroni uncooked |
Directions
1.
Sauté the Vegetables
1. Turn on your Instant Pot and set it to Sauté mode. | 2. Once heated, add olive oil, onion, and bell pepper. Sauté for about 3 minutes, until softened.
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2.
Cook the Ground Beef
Add ground beef to the pot and cook, breaking it up with a spoon, until it's fully browned and no longer pink. Stir occasionally.
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3.
Season the Meat
Add your desired seasonings (such as chili powder, cumin, garlic powder, paprika, salt, and pepper). Stir to coat the meat evenly with the spices.
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4.
Add the Tomatoes and Beans
Pour in crushed tomatoes and kidney beans. Stir to combine.
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5.
Add the Broth and Noodles
Pour in chicken broth and macaroni noodles. Stir everything together to ensure the noodles are well distributed and submerged in the liquid.
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6.
Pressure Cook
1. Press the Cancel button to stop sautéing. | 2. Secure the lid on the Instant Pot and make sure the vent valve is set to Seal. | 3. Set the Instant Pot to Manual (or Pressure Cook) for 4 minutes.
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7.
Release the Pressure
Once the cooking time is up, carefully switch the vent to Venting to release the pressure. Wait until the pressure pin drops before opening the lid.
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8.
Stir and Add Cheese
1. Remove the lid and stir the chili mac. | 2. Mix in your desired amount of shredded cheese (cheddar or a blend works well), and stir until melted and creamy.
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9.
Serve
Add your favorite toppings like sour cream, chopped green onions, or extra cheese. Serve hot and enjoy!
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