Two comfort foods combine with this quick and easy to prepare Instant Pot Chili Mac and Cheese. Makes the perfect weeknight dinner everyone will enjoy.
- 1 lb Ground Beef
- 1 tablespoon Olive Oil
- 1 medium Onion, diced
- 4 to 6 Garlic Cloves, minced
- 2 teaspoon Chili Powder
- 1 tablespoon Cumin
- 1/4 teaspoon Paprika
- 1 teaspoon Salt
- 3 cups Broth (used Beef)
- 14-ounce can Black Beans
- 28-ounce can Crushed Tomatoes
- 6-ounce can Diced Green Chilies
- 8-ounces Elbow Macaroni (2 cups)
- 2 cups Shredded Cheddar Cheese
- Fresh Parsley, chopped
- Sour Cream
Set the Instant Pot to “saute,” add Ground Beef and cook until browned, about 5 minutes. Using a slotted spoon transfer beef to a dish and set aside. Drain fat from Instant Pot.
Keep Instant Pot set to “saute” and add the Olive Oil and Onions and saute until translucent, about 3 minutes. Add Garlic Cloves, Chili Powder, Cumin, Paprika, Salt, and Broth.
Add the cooked Ground Beef back to the Instant Pot along with the Black Beans, Crushed Tomatoes, Green Chilies, and Macaroni. Stir making sure the pasta is covered with the liquid.
Place the lid on the Instant Pot and set the vent to sealing. Push the “cancel” then push the “manual” button and set the timer to 4 minutes (the Instant Pot will come to full pressure in about 15 minutes and then the times will start).
Once finished quick-release the pressure before removing the lid. Stir in the Cheddar Cheese and any additional seasonings. Serve with desired garnishes.