Instant Pot Chili Mac
Instant Pot Chili Mac is quick and easy to make and is a kid-friendly recipe.
Servings: 8 servings
Calories: 536kcal
Equipment
Ingredients
- 1 lb ground beef lean
- 1 green bell pepper chopped
- 1 white onion chopped
- 2 garlic cloves minced
- 1 can corn drained
- 2 15 oz cans chili with beans
- 3 cups beef broth low sodium
- Homemade Chili Seasoning or 1 seasoning packet
- 1 cup shredded cheddar cheese
- 16 oz dry macaroni pasta
- Cheddar cheese garnish
- Sour cream garnish
- 28 oz crushed tomatoes
Homemade Chili Seasoning
- 1 ½ tablespoon chili powder
- 1 ½ teaspoon cumin
- ¼ teaspoon salt
- ¾ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne
Instructions
- Set the Instant Pot to sauté and add the ground beef, minced garlic, and chopped pepper and onion.
- Drain any grease from the ground beef if necessary.
- Return the ingredients back to the pot.
- Sprinkle the seasoning on top of the beef mixture.
- Add the dry pasta.
- Layer the chili with beans and the crushed tomatoes.
- Top the pot off with the beef broth. DO NOT STIR.
- Ensure the pasta is submerged completely.
- Close the lid and vent and pressure cook on HIGH for 4 minutes.
- Once the 4 minutes is up, carefully and intermittently release pressure. *
- Open the lid and stir in the cup of cheddar cheese and the corn.
- Serve with desired garnishments.
Notes
*Refer to your pressure cookers manual to learn how to safely perform pressure cooker functions.
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 61g | Protein: 27g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1014mg | Potassium: 946mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1177IU | Vitamin C: 24mg | Calcium: 206mg | Iron: 6mg
