Instant Pot Chili Mac
Chili Mac is the ultimate mash up of two comfort food classics, mac and cheese, and chili. When cooked in the instant pot, it is super easy and delicious.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 lb extra-lean ground beef
- 1 yellow onion diced
- 1 cup celery chopped
- 2 tsps garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp onion powder
- 1/2 tsp salt
- ½ tsp black pepper
- 1 can kidney beans rinsed and drained
- 14.5 ounces Diced tomatoes
- 1 cup diced red orange, and/or yellow bell peppers
- 1 jalapeno diced fine
- 3 1/2 cups beef broth
- 1 lb dried large elbow macaroni pasta
- 1 green pepper diced
- 2 cups grated colby jack cheese
- 2 stalks green onion diced
Instructions
- Add olive oil to Instant Pot and select saute mode.
- Saute ground beef for 4-5 minutes until lightly browned, season with salt and pepper
- Turn off saute mode by pressing cancel.
- Add onion,celery, garlic, chili powder, cumin, salt & pepper, diced tomatoes, red, orange, and yellow peppers, and jalapeno (optional), broth and pasta in that order.
- Gently press the pasta down into the broth so it is covered.
- Put the lid on the pot, locking it into place.
- Set valve to sealing.
- Cook on high pressure for 4 minutes, then do a quick release of pressure. Remove lid and stir in kidney beans, green pepper, and shredded cheese.
- Serve in large bowls garnished with green onions if desired.