Instant Pot Chili Mac

Name: Instant Pot Chili Mac
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Ingredients: 3 Tablespoons olive oil; 1/4 red onion (diced); 4 cloves garlic (minced); 1 pound ground Beef ({I use 80/20} or use ground turkey); 3 cups beef stock (or chicken stock); 1 red bell pepper (seeds removed, diced {or color of your choice}); 1 jalapeño (seeds removed, diced {optional for spice}); 2 Tablespoons chili powder; 1 Tablespoon cumin; 1 teaspoon paprika; 1 teaspoon oregano; 1/4 teaspoon cayenne pepper ({optional for spice}); 2 Tablespoons cocoa powder; 1 can kidney beans (drained and rinsed); 1 can crushed tomatoes (or tomato sauce); 2 cups elbow macaroni pasta ({whole grain for healthier chili mac}); 2 cups cheddar cheese (sharp); 1/4 cup fresh cilantro ({optional})

Instant Pot Chili Mac is a hearty meal that mixes your favorite ground beef chili with pasta and warm, rich spices. Load on your favorite chili toppings and enjoy this for tailgating, dinner or even lunch!

Prep5 min
Cook10 min
Total15 min
Makes8 servings
Calories599

Ingredients

8 servings

3 Tablespoons olive oil
1/4 red onion (diced)
4 cloves garlic (minced)
1 pound ground Beef ({I use 80/20} or use ground turkey)
3 cups beef stock (or chicken stock)
1 red bell pepper (seeds removed, diced {or color of your choice})
1 jalapeño (seeds removed, diced {optional for spice})
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon cayenne pepper ({optional for spice})
2 Tablespoons cocoa powder
1 can kidney beans (drained and rinsed)
1 can crushed tomatoes (or tomato sauce)
2 cups elbow macaroni pasta ({whole grain for healthier chili mac})
2 cups cheddar cheese (sharp)
1/4 cup fresh cilantro ({optional})

Method

1
Set your Instant Pot or your pressure cooker to sauté and wait until it shows HOT. Add the 2 Tablespoons olive oil and after 30 seconds add the ground beef or turkey. Cook until the meat is browned. Drain the meat and set aside.
2
Add another 1 Tablespoon olive oil and add the garlic, onion and sauté for 1 -2 minutes. Add the bell pepper and jalapeño {optional} and sauté for another 4-5 minutes until the bell pepper is tender.
3
Add the ground beef back in and 1/2 a cup of beef or chicken broth. Use your spoon to deglaze the Instant Pot, making sure to scrape away all of the browned bits of food. This helps to ensure that your food doesn’t burn during the pressure cooking phase.
4
Add the remaining beef or chicken broth, kidney beans, crushed tomatoes and pasta and stir. Cancel the sauté mode.
5
Put the pressure cooker lid on and set the steam release knob to the sealed position.
6
Change the Instant Pot to MANUAL HIGH and set the time to 4 minutes.
7
When the Instant Pot beeps showing that it is done, do a quick release. Once all of the pressure/steam is please turn off the Instant Pot. Remove the lid keeping the lid pointed away from you and stir the chili mac.
8
Add the cheese and cilantro to the chili, stir and let the cheese melt. Serve the chili mac in bowls with your favorite garnishes.

Notes

You can leave the jalapeño out or you can even add more spice but using more jalapeño or adding crushed pepper. If the chili mac is not thick enough for your liking add tomato paste or corn starch to thicken it up.