Instant Pot Chili Mac
Throw this recipe in your Instant Pot and enjoy a hearty, delicious pasta dish for dinner!
Happy Friday! Today’s recipe is a chili mac…with beans! I don’t think I’ve had chili mac with beans in it ever but there’s a first time for everything and there will be many more times for this Instant Pot recipe. It’s a fairly simple recipe but another one that just shouldn’t be slept on. The amount of seasoning makes me so happy. I am often adding double what recipes call for so this was such a pleasant surprise.
What You Need:
1 lb. ground beef
1 large onion, chopped
3 cloves minced garlic
1/4 tsp. cayenne pepper
1 tsp. cumin
1 Tbsp. chili powder
1 tsp. salt
1 tsp. ground black pepper
1 can (15 oz) kidney beans, drained
1 can (28 oz) diced tomatoes
4 cups chicken broth
12 oz. elbow macaroni
2 cups shredded cheddar cheese
2 Tbsp. parsley for garnish
Directions:
Add ground beef, onion, and garlic to the Instant Pot with it set to saute.
Cook for 3 minutes, crumbling as you go while it browns.
Add cayenne pepper, cumin, chili powder, salt, pepper, beans, tomatoes, chicken broth, and elbow macaroni.
Stir well, scraping anything stuck on the bottom to prevent the burn warning.
Close lid and set to HIGH pressure for 5 minutes with sealed valve.
Release pressure and open lid. Stir well.
Then stir in cheese and serve garnished with parsley.
Recipe from Jo Cooks