Instant Pot Chili Mac
Delicious and hearty, this Instant Pot Chili Mac recipe is the perfect quick and easy mid-week meal!
Print
Pin
Ingredients
- 1 lb ground turkey or beef
- 1 medium onion, diced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 3 cloves garlic, minced
- 2.5 cups chicken broth
- 4 ounce can green chilis
- 15 ounce can red kidney beans, rinsed and drained
- 15 ounce can black beans, rinsed and drained
- 8 ounces elbow macaroni
- 15 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 1 cup shredded Cheddar cheese
Instructions
Sauté:
- Set the Insta Pot to sauté mode. Add the ground meat and brown it, breaking it up with a wooden spatula as it cooks. Towards the end, add the onion and sauté it with the beef for about 2 minutes.
- Add the spices and garlic, and stir to combine. Add the broth, chilis, and beans, and stir to combine. Bring the mixture to a simmer and add the pasta.
Cook:
- Press the cancel button to stop the sauté mode. Then, add the tomatoes and tomato sauce, covering the meat and pasta.
- Put the lid on and seal the valve. Press the manual button and pressure cook on high for 4 minutes. It will take about 6 to 8 minutes for it to come to pressure, then it will cook for 4 minutes.
- When the timer goes off, release the pressure by opening the valve.
- Add half of the shredded cheese and stir to combine the cheese with the chili mac. Top with the remaining cheese, cover with the lid for 2 minutes to melt the cheese.
Serve:
- Serve the chili mac into bowls.
Storage:
- Once cooled, cover the pot with a silicone lid or transfer leftovers into an airtight container and refrigerate for up to 3 days.
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 62g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 869mg | Potassium: 1.211mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1.26IU | Vitamin C: 22mg | Calcium: 165mg | Iron: 6mg
