Instant Pot Chili Mac
With little prep time and only being cooked in one pot for easy cleanup, this Instant Pot Chili Mac is a game changer for a great quick and easy family dinner.
Ingredients
- 1 tablespoon oil
- 1 pound ground beef
- 1 medium red onion (chopped)
- 1 medium green bell pepper (diced)
- 15 oz kidney beans (rinsed and drained)
- 28 oz canned diced tomatoes
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 ½ cups elbow macaroni pasta uncooked (I used a spiral style but any will work)
- 1 ½ cups cheddar cheese (shredded)
- ¼ cup green onions (chopped)
Instructions
- Start by pressing sauté mode on the instant pot then add in oil and wait 3 minutes.
- Once your oil is hot, add in your ground beef and sauté, during cooking, with the help of a wooden spoon, break it into small pieces. Cook the beef until fully browned.
- Next, add in chopped onion and diced bell pepper and cook for another 5 minutes until your vegetables are tender.
- Add in drained kidney beans, diced tomatoes, broth, chili powder, cumin, salt, pepper, elbow macaroni, and 1 cup of shredded cheese. Give everything a good stir.
- Close the lid, and place the valve in sealing mode. Then select the high pressure and cook for 5 minutes. Remember that it will take about 20 minutes of the pressure to rise and start cooking.
- Once cooked, release the pressure immediately, open the lid and stir it.
- Serve hot and add more cheese and green onion.
Nutrition
Calories: 596kcalCarbohydrates: 78gProtein: 33gFat: 17gSaturated Fat: 7gTrans Fat: 1gCholesterol: 58mgSodium: 565mgPotassium: 886mgFiber: 8gSugar: 6gVitamin A: 715IUVitamin C: 23mgCalcium: 235mgIron: 5mg
Tried this recipe?Let us know how it was!