Instant Pot Chili Mac and Cheese
User Reviews
5
-
Prep Time
10 mins
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Cook Time
9 mins
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Servings
8
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Calories
525 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Instant Pot Chili Mac and Cheese
Description
Instant Pot Chili Mac and Cheese combines seasoned ground meat with a medley of fresh vegetables and robust spices. The dish cooks pasta directly in beef broth along with kidney beans and tomatoes, allowing flavors to meld during pressure cooking. After cooking, sharp cheddar cheese is melted into the mixture, yielding a creamy and thick texture that contrasts nicely with the chunky vegetables and beans. This method ensures the pasta absorbs the chili tang, producing a unified, dense dish with balanced seasoning.
The recipe suits a hearty lunch or dinner and pairs well with simple sides like a green salad or steamed vegetables. It provides a straightforward way to incorporate protein and vegetables in a single pot, minimizing cleanup.
Variations can include swapping the ground meat for lean turkey, adjusting chili powder to your preferred spice level, or adding more vegetables such as sweet corn. Using either beef or vegetable broth can slightly shift the base flavor. Cheese quantity can be modified for a more or less pronounced creamy texture. The cooking time listed excludes pressure build-up and release, so plan accordingly.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or lean ground turkey, lean
- 6 green onions spring onions, finely sliced
- 1 bell pepper deseeded and finely cubed
- 1 tsp Garlic puree
- 1 tbsp cumin ground
- 1 tsp oregano dried
- chili powder to your taste
- 2 tsp balsamic vinegar
- salt
- black pepper
- 3 cups beef broth or vegetable broth
- 1 lb macaroni
- 14 oz Kidney Beans drained, 400g
- 28 oz crushed tomatoes
- 1 1/2 cups cheddar cheese grated sharp
Instructions
- Set Instant Pot to sauté mode and add the olive oil.
- Place ground beef (or turkey) inside the Instant Pot and brown for about 5 mins. Then drain off the oil and excess liquid.
- Turn off the Instant Pot and stir in the green onion, pepper, spices, balsamic vinegar, salt and pepper.
- Add in your broth of choice for this chili mac instant pot recipe, stir and make sure to scrape the bottom of the pot to remove anything that may have stuck on.
- Next, add the pasta and beans, followed by tomatoes. Do NOT mix in!
- Cover the Instant Pot with the lid, lock, and turn the value to the sealing position.
- Set to manual pressure, high pressure for 4 mins.
- Perform a quick pressure release and then stir in cheese until melted.
- Garnish you Instant Pot Chili Mac with desired herbs, serve and enjoy.
Notes
- This recipe contains about 9 Blue Plan SmartPoints per serving.
- Cook time does not include time for pressure to build or release; allow extra time for these phases.
- Add extra vegetables like sweet corn or substitute macaroni with other pasta shapes such as penne or shells for variety.
- Vegetable or beef broth can be used depending on preference or availability.
- Increase the amount of cheese if you prefer a cheesier result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 31g | 62% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 59mg | 20% |
| Sodium | 643mg | 27% |
| Potassium | 938mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 991IU | 20% |
| Vitamin C | 31mg | 34% |
| Calcium | 240mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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