Instant Pot Chili Mac
Instant Pot chili mac and cheese is a super satisfying one pot meal you can make all in one pot. Topped with ooey, gooey cheese!
Ingredients
- Cooking spray (optional, I did not use any)
- 1 pound ground beef (I used 85/15)
- 3 cloves garlic minced
- 1 onion diced (I used sweet yellow)
- 4 cups beef stock (chicken or vegetable work too)
- 14.5 ounces can diced tomatoes undrained
- 1 can kidney beans drained and rinsed
- 4 ounces green chilies small, 4 ounce can undrained
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- salt and pepper to taste
- 16 ounces elbow macaroni pasta (or other pasta - I used fusilli today)
- 1 1/2 cup shredded cheddar cheese (Mexican blend, cheddar or Monterey Jack are all great)
Instructions
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Using the sauté setting, Brown the ground beef and onions until crumbly, about 8 minutes.
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Add garlic and cook one minute more.
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Drain off grease, if desired. I sometimes skip this step if I use extra lean (85/15 or leaner).
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To the meat mixture, add the tomatoes, beans, green chilies, beef stock, cumin, chili powder and pasta; stir together. All of the pasta does not have to be submerged, but I make sure and get all of it wet, at least.
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Put the lid on, lock it, and cook on low pressure for 2 minutes.
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Allow the pot to release naturally for 5 minutes, and quick release the remaining pressure by turning the pressure release valve.
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After the pot is fully depressurized, take the lid off and give everything a good stir. There will still be some liquid. After stirring, allow the pot to sit with the lid off for about 5 minutes.
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Give it one more good stir, making sure the beans and pasta are somewhat evenly distributed.
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Top with cheese, and re cover to allow the cheese to melt for 3 to 5 minutes.
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Serve immediately.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.