Instant Pot Chili Mac
Forget going out to eat or ordering takeout every time you crave American food.
- Servings: 6
- Prep:
- Cook:
Ingredients:
- 1 tbsp olive oil
- 1 lb ground beef lean
- 1 onion medium
- 1 bell pepper red, medium
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp oregano
- 3 cups chicken broth
- 28 oz crushed tomatoes
- 14 oz red kidney beans canned, drained
- 2 cups Monterrey Jack Cheese
- 2 cups elbow macaroni uncooked
Instructions:
- Turn on the pressure cooker and place on sauté mode. Once heated, add the olive oil, onion, and bell pepper. Sauté for 3 minutes.
- Add in the ground beef and continue to stir until the beef is thoroughly cooked.
- Add in the seasonings. Stir.
- Add crushed tomatoes and kidney beans and mix well.
- Pour in chicken broth and macaroni noodles. Stir the mixture until well combined.
- Hit the cancel button on the Instant Pot.
- Securely place the lid on the pressure cooker and lock the lid in place. Set the vent to seal and start the manual cook time for 4 minutes.
- Once the cooking time is finished, carefully place the valve to vent and allow the pressure pin to drop before unlocking the lid to the Instant Pot.
- Remove the lid and stir the chili mac recipe well.
- Mix in the cheese.
- Add your favorite toppings and serve.
