Instant Pot Chili Mac
Macaroni and cheese and chili. When two comfort food recipes meet, the ultimate comfort food is created.
Ingredients
- 1 tablespoon olive oil
- 1 pound 93/7 lean ground beef
- 1/4 medium-size (about 9 oz.) yellow onion, chopped (about 1 1/2 cups)
- 2 large cloves garlic, minced (about 1 Tbsp.)
- 4 cups lower-sodium chicken broth
- 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
- 1 (15-oz.) can kidney beans, drained and rinsed
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 10 ounces uncooked elbow macaroni (about 2 cups)
- 8 ounces Cheddar cheese, shredded (about 2 cups), plus more for serving
Instructions
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Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, add oil to cooker, and allow to preheat 4 to 5 minutes. Add beef, and cook, stirring often, until browned, about 5 minutes. Add onion and garlic, and cook, stirring often, until onion is softened, about 4 minutes. Stir in broth, tomatoes, beans, salt, chili powder, and cumin. Add macaroni, pressing to ensure pasta is submerged; do not stir. Press CANCEL.
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Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 4 minutes. (It will take 10 to 12 minutes for cooker to come up to pressure before cooking begins.)
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When cooking is finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 5 to 10 minutes.) Remove lid from cooker. Add cheese, and gently stir pasta mixture until cheese is melted, about 1 minute. Serve with additional cheese.
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