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Chili mac topped with cheese

Instant Pot Chili Mac

Instant Pot Chili Mac combines the bold flavors of chili with elbow macaroni and shredded cheese, all effortlessly prepared in one pot. It's the ultimate comfort food!

Note: Made in a 6-qt Instant Pot

5 from 22 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Pressurize Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 327 kcal

Equipment

Ingredients
 

  • 1 tablespoon (15 ml) cooking oil
  • 1/2 small onion diced
  • 1 small bell pepper diced
  • 1 clove garlic minced
  • 1/2 pound (227 g) lean ground beef
  • 1 can of diced tomatoes with green chilies 14.5 ounce
  • 3 ounces (85 g) tomato paste
  • 2 tablespoons (16 g) chili powder
  • 1/2 tablespoon (3 g) cumin
  • 1/2 teaspoon (3 g) salt
  • 2 1/2 cups (591 ml) beef broth
  • 8 ounces (227 g) dry elbow macaroni
  • 1 cup (113 g) shredded cheddar cheese

Instructions
 

  • Heat the Instant Pot on sauté mode. Add the cooking oil. Once hot, add the onion and bell pepper, sauté until softened, about 3 minutes.
  • Add the garlic and ground beef and crumble while cooking, until browned, about 5 minutes.
  • Turn off saute mode.
  • Pour in the whole can of tomatoes, tomato paste, chili powder, cumin, and salt. Stir to combine. Remove any browned bits from the bottom of the pot.
  • Pour in the beef broth. Then pour the macaroni on top. Don’t stir, but push the noodles down so they are submerged.
  • Secure the lid and set the vent to sealing (if necessary for your model).
  • Set to cook on high pressure for 2 minutes. When the time is up, allow the pressure to release naturally for 10 minutes. Release any remaining pressure. Remove the lid and stir.
  • Sprinkle on the cheese and stir until melted. The pasta will thicken as it sits, so if it’s too soupy, let it sit for 5 minutes before serving.

Notes

  • The pasta will thicken as it sits, so if it’s too soupy, let it sit for 5 minutes before serving.
  • You can adjust the spiciness of this dish by adding more or less chili powder or cayenne pepper.
  • Be cautious about the cooking time, as pasta can become overcooked and mushy. Use the minimum recommended time in our recipe and adjust based on your preference.
  • Add the garlic in with the ground beef. This will keep the garlic from sticking to the bottom of the pot.

Nutrition

Calories: 327kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 42mgSodium: 874mgPotassium: 546mgFiber: 3gSugar: 4gVitamin A: 1823IUVitamin C: 29mgCalcium: 174mgIron: 3mg
Keyword cheese, Ground Beef, Pasta, Spices, Tomatoes
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