Instant Pot Chili Mac
User Reviews
5
-
Prep Time
3 mins
-
Cook Time
7 mins
-
Additional Time
4 mins
-
Total Time
14 mins
-
Servings
8 servings
-
Calories
394 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Chili Mac
Description
The Instant Pot Chili Mac recipe starts by sautéing onions, garlic, and bell peppers in olive oil, building a fragrant base. Ground beef is browned and drained to reduce excess fat. Then, beef broth deglazes the pot, lifting browned bits for depth of flavor. Adding canned crushed and diced tomatoes, kidney beans, elbow macaroni, and spices such as chili powder, smoked paprika, cumin, salt, and pepper creates a hearty chili pasta mixture.
Cooking under high pressure for 4 minutes tenderizes the pasta and melds flavors efficiently. Quick pressure release and stirring in shredded cheese yield a creamy consistency. The parsley garnish adds a fresh note and color contrast, brightening the robust, savory dish.
This recipe serves as a filling meal suitable for casual dinners. It’s convenient since it combines chili and macaroni cooking into a fast, hands-off method in the Instant Pot, minimizing cleanup while delivering crowd-pleasing comfort food flavors.
Ingredients
- 1 ½ tablespoon olive oil
- 1 onion diced
- 2 garlic cloves, minced
- 1 bell pepper chopped
- 1 pound ground beef lean
- 2 ½ beef broth (or chicken broth)
- 1 (28 oz) crushed tomatoes can
- 1 (14 oz) diced tomatoes canned, with juices
- 1 (14 oz) Kidney Beans canned, drained and rinsed
- 2 cups elbow macaroni pasta
- ½ tablespoon chili powder
- 2 teaspoon smoked paprika
- 2 teaspoon cumin ground
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cheese cheddar, Monterey Jack, Colby jack, or your favorite melty cheese, shredded
- parsley for garnishing, freshly chopped
Instructions
- To the Instant Pot, press [Sauté]. Wait until the pot is hot; then, add olive oil, onion, garlic, and bell pepper. Cook for 2-3 minutes until softened.
- Add beef and cook for about 4-5 minutes or until brown, breaking it up as it cooks. Then, press [Cancel]. Drain any excess fat.
- Deglaze the pot with beef broth, using a wooden spoon, scrape any brown bits stuck to the bottom of the pot. Then, add the remaining ingredients: crushed tomatoes, diced tomatoes, kidney beans, elbow pasta, chili powder, smoked paprika, cumin, salt, and pepper.
- Place the lid back on, making sure the pressure release valve is in the sealing position. Press [Pressure Cook/Manual] and set it for 4 minutes on High Pressure.
- Once done cooking, quickly release the pressure by carefully turning the pressure release valve to the venting position. Open the lid and stir everything together. Add in the cheese.
- Serve immediately, garnish with extra shredded cheese and parsley, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 880mg | 37% |
| Potassium | 593mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1309IU | 26% |
| Vitamin C | 37mg | 41% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
