Instant Pot Chili Mac Recipe

about the recipe

This recipe for Instant Pot chili mac is super quick to make and flavor-packed! It’s what I make when I want serious flavors and don’t have much time. Made using macaroni noodles, ground beef, cheddar cheese, spices, and more, this easy Instant Pot dinner is ready in about 30 minutes! Quick weeknight comfort food at its best.

INGREDIENTS

– 16 ounces ground beef – 1 chopped onion – 1 red pepper seeded and diced – 1 tablespoon fresh minced garlic – 1 ½ tablespoons chili powder – 1 tablespoon ground cumin – 2 teaspoons dried oregano – 1 ½ teaspoon sea salt – 1 teaspoon smoked paprika – 1 teaspoon fresh ground black pepper – 2 ½ cups beef broth divided – 10- ounces canned diced tomatoes with green chiles – 15- ounces tomato sauce – 1 pound of uncooked elbow noodles – 8 ounces shredded cheddar cheese divided

– Set your Instant Pot to High saute. – Add the ground beef, onion, and red pepper. – Cook until the ground beef is browned. Drain any excess fat.

– Add the garlic, chili powder, cumin, salt, paprika, and black pepper. Cook for one minute. – Add ½ cup of the broth and scrape the bottom to remove any stuck-on bits.

– Pour the diced tomato and tomato sauce in without stirring, then pour the remaining 2 cups of the broth. DO NOT STIR. – Add the elbow noodles, and press down to ensure they are submerged. (But do not stir.)

– Place the lid on your pot, and select manual pressure cook. Set the timer to 3 minutes. – When the time is up, do a quick release.

– Stir well until the sauce begins to thicken.

– Add 1 ½ cups of the shredded cheese and stir until it melts. – Top with additional cheese, and enjoy.

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