Instant Pot Chili Mac
Instant Pot Chili Mac is a great twist on the classic comfort food! This hearty and savory recipe is so easy to make that you can have it any day of the week!
Servings 6 servings
Calories 596kcal
Ingredients
- 8 oz dry elbow macaroni pasta
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 red bell pepper seeded and diced
- 4 cloves garlic minced
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon cocoa powder
- 1 tablespoon red chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 14 oz can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 14 oz can red kidney beans drained
- 2 cups shredded Cheddar Cheese
- 1 cup shredded mozzarella cheese
Instructions
- Turn on the Instant Pot and set it on the Sauté mode at Hot.
- Once hot, add oil and cook the onion, red bell pepper, and garlic, stirring for 1 minute.
- Add the beef, break it down with a spoon and cook it until nicely browned.
- Add cumin, dried oregano, cocoa powder, chili powder, smoked paprika, and salt, stir to combine.
- Pour in the beef broth, Worcestershire sauce, diced tomatoes, tomato paste, and beans. Stir and scrape the bottom of the IP.
- Turn off Saute mode.
- Top with the pasta and don’t stir.
- Put the lid on and Pressure Cook it for 5 minutes. Followed by a Quick Release.
- Open the Instant Pot and transfer the mixture to a casserole.
- Top it with cheese and broil it.
- Serve topped with sliced jalapenos and parsley.
Nutrition
Calories: 596kcal | Carbohydrates: 47g | Protein: 40g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 1446mg | Potassium: 914mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1761IU | Vitamin C: 35mg | Calcium: 444mg | Iron: 5mg