Description
Enjoy a quick and delicious Instant Pot Chili Mac, a comforting meal ready in about 30 minutes. This recipe combines hearty chili with creamy macaroni and cheese for a perfect weeknight dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 cup elbow macaroni
- 1 cup shredded cheddar cheese
Instructions
- Brown ground beef and chopped onion in the Instant Pot on the Saute function. Drain excess fat.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper.
- Pour in beef broth.
- Add uncooked elbow macaroni and stir to combine.
- Secure the lid and set the valve to sealing. Cook on High Pressure for 5 minutes.
- Once the cooking cycle is complete, perform a Quick Release of the pressure.
- Open the lid and stir in shredded cheddar cheese until melted and creamy.
- Serve hot and enjoy!
Notes
- For a spicier chili mac, add a pinch of cayenne pepper or a diced jalapeno with the onions.
- You can substitute ground turkey or chicken for ground beef.
- Feel free to add other vegetables like corn or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 8g
- Sodium: Approximately 900mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 7g
- Protein: Approximately 25g
- Cholesterol: Approximately 70mg