Instant Pot Chili Mac

Name: Instant Pot Chili Mac
Prep time: 3 min
Cook time: 7 min
Total time: 14 min
Yield: 8 servings
Ingredients: 1 ½ tablespoon olive oil; 1 onion, diced; 2 garlic cloves, minced; 1 bell pepper, chopped; 1 pound lean ground beef; 2 ½ beef broth; 1 (28 oz) can of crushed tomatoes; 1 (14 oz) can of diced tomatoes, and juices; 1 (14 oz) can of kidney beans, drained and rinsed; 2 cups elbow macaroni pasta; ½ tablespoon chili powder; 2 teaspoon smoked paprika; 2 teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon pepper; 1 cup shredded cheese; Freshly chopped parsley

User Reviews

5.0

18 reviews

Excellent

Prep Time
3 mins
Cook Time
3 mins
Additional Time
4 mins
Total Time
14 mins
Servings
8 servings
Calories
394 kcal
Course
Main Course
Cuisine
American

Instant Pot Chili Mac

Jessica Castro

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Instant Pot Chili Mac is a cross between a hearty bowl of chili and cheesy macaroni and cheese. Two of our family's favorite classic comfort dishes in a one-pot meal!

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Ingredients

Servings

1 ½ tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 bell pepper, chopped
1 pound lean ground beef
2 ½ beef broth (or chicken broth)
1 (28 oz) can of crushed tomatoes
1 (14 oz) can of diced tomatoes, and juices
1 (14 oz) can of kidney beans, drained and rinsed
2 cups elbow macaroni pasta
½ tablespoon chili powder
2 teaspoon smoked paprika
2 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
1 cup shredded cheese (cheddar, Monterey Jack, Colby jack, or your favorite melty cheese)
Freshly chopped parsley, for garnishing

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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 Details

Calories 394kcal (20%) Carbohydrates 53g (18%) Protein 23g (46%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 46mg (15%) Sodium 880mg (37%) Potassium 593mg (17%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1309IU (26%) Vitamin C 37mg (41%) Calcium 128mg (13%) Iron 4mg (22%)

Nutrition 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%