Instant Pot Chili Mac
Instant Pot Chili Mac combines the bold flavors of chili with elbow macaroni and shredded cheese, all effortlessly prepared in one pot. It's the ultimate comfort food!
Servings: 6 Servings
Calories: 338kcal
Ingredients
- 1 tablespoon cooking oil
- 1/2 small onion diced
- 1 small bell pepper diced
- 1 clove garlic minced
- 1/2 pound lean ground beef
- 1 can diced tomatoes with green chilies
- 3 ounces tomato paste
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 1/2 teaspoon salt
- 2 1/2 cups beef broth
- 8 ounces dry elbow macaroni
- 1 cup cheddar cheese shredded
Instructions
- Heat the Instant Pot on sauté mode. Add the cooking oil. Once hot, add the onion and bell pepper, sauté until softened, about 3 minutes.
- Add the garlic and ground beef and crumble while cooking, until browned, about 5 minutes.
- Turn off saute mode.
- Pour in the whole can of tomatoes, tomato paste, chili powder, cumin, and salt. Stir to combine. Remove any browned bits from the bottom of the pot.
- Pour in the beef broth. Then pour the macaroni on top. Don’t stir, but push the noodles down so they are submerged.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 2 minutes. When the time is up, allow the pressure to release naturally for 10 minutes. Release any remaining pressure. Remove the lid and stir.
- Sprinkle on the cheese and stir until melted. The pasta will thicken as it sits, so if it’s too soupy, let it sit for 5 minutes before serving.
Nutrition
Calories: 338kcal | Carbohydrates: 38g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 881mg | Potassium: 667mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1356IU | Vitamin C: 26mg | Calcium: 195mg | Iron: 4mg