Instant Pot Chili Mac
This Instant Pot Chili Mac makes the perfect hearty comfort food meal for any day of the week. It is a one pot dish that is easily made in under 30 minutes. The delicious combination of pasta, chili, beans, and cheese will have you going back for seconds. You will want to cook this recipe again and again.
- 1 lb lean ground beef
- 2 garlic cloves minced
- 1/2 cup chopped celery
- 1 chopped bell pepper
- 1 chopped onion
- 2 tbs chili powder
- 2 tsp cumin
- 1 tsp seasoned salt
- 2 cups chicken broth
- 30 oz kidney beans (2 cans)
- 20 oz rotel with green chili (2 cans)
- 15 oz tomato sauce
- 8 oz elbow macaroni uncooked
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Turn on Saute setting. Brown 1 lb. ground beef and 2 minced garlic cloves until fully cooked.
Add in 1 chopped bell pepper, 1/2 cup chopped celery, 1 chopped onion, 2 tbs. chili powder, 2 tsp. cumin, and 1 tsp. seasoned salt. Cook until all vegetables are softened.
Add 2 cups chicken broth, 30oz drained kidney beans, 20 oz tomatoes with chilies, 15 oz tomato sauce, and 8 oz macaroni. Stir.
Close and lock lid. Cook on Manual High Pressure for 4 minutes.
Quick release. Stir the pasta and chili.
Add in 2 cups shredded cheddar cheese and stir.
Salt and pepper to taste. Serve.
Note: I use a ground meat chopper to make my meat grounded into small pieces for this recipe. *Note: There are no hot peppers in this recipe. Therefore, this recipe is not spicy. If you want to make it spicy, add cayenne pepper or red pepper flakes to spice it up.
Calories: 383kcal | Carbohydrates: 44g | Protein: 27g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 838mg | Potassium: 950mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 28.9mg | Calcium: 236mg | Iron: 5.7mg