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!
Using the sauté setting, Brown the ground beef and onions until crumbly, about 8 minutes.
Add garlic and cook one minute more.
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.
Put the lid on, lock it, and cook on low pressure for 2 minutes.
Allow the pot to release naturally for 5 minutes, and quick release the remaining pressure by turning the pressure release valve.
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.
Give it one more good stir, making sure the beans and pasta are somewhat evenly distributed.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.