Instant Pot Chili Mac Recipe
Our Instant Pot Chili Mac is comforting, easy, and only uses simple ingredients.
Print
Pin
Servings: 6
Ingredients
- 1 tablespoon oil
- 1 pound ground beef
- 1 red onion (chopped)
- 1 green bell pepper (diced)
- 1 15 oz can kidney beans (rinsed and drained)
- 1 28 oz can diced tomatoes (undrained)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper (to taste)
- 2 cups beef broth
- 4 ½ cups (about 12 oz) cavatappi pasta (uncooked)
- ½ cup whole milk
- 2 cups cheddar cheese (divided)
- ¼ cup chopped green onions
Instructions
Instant Pot Directions
- Press sauté mode on the instant pot, add oil and wait 3 minutes.
- Once the oil is hot, add the ground beef and sauté, using a spoon to break it into small pieces. Cook the meat long enough for it to be fully browned.
- Add onion and bell pepper and cook for another 5 minutes, or until the onion is softened.
- Add the beans, tomatoes, chili powder, cumin, salt and pepper, pasta, and one cup of cheddar cheese. Give it a stir and make sure the pasta is covered by liquid.
- Close the lid, and place the valve in sealing mode. Select high pressure and cook for 5 minutes. (Keep in mind that it will take about 20 minutes for the pressure to rise and start cooking.) If you're using smaller macaroni noodles, you only need to cook for 3-4 minutes.
- Once cooked, release the pressure immediately, open the lid and stir it. Add the remaining cheese and milk (optional), and stir until melted.
- Serve hot in a bowl; add more cheese and green onion on top.
Stove Top Directions
- In a large saucepan or Dutch oven, add oil over medium-high. Once the oil is hot, add the ground beef and sauté. During cooking, with the help of a wooden spoon, break it into small pieces. Cook the meat long enough for it to be fully browned.
- Add onion and bell pepper and cook for another 5 minutes until the onion is softened.
- Add the beans, tomatoes, chili powder, cumin, salt and pepper. Bring to a boil, then add the pasta.
- Reduce heat to a low boil and cook for 11-14 minutes, or until the pasta is cooked. Smaller macaroni noodles will take less time to cook. Stir in the milk and cheese until melted.
- Serve hot in a bowl; add more cheese and green onion on top.
Notes
This dish can be kept in the fridge for up to 5 days, you can also freeze it.
Tips for freezing and reheating the frozen chili Mac:
- Once the Chili Mac is cooked and is cool, place it in a large container (you can use a large aluminum lasagna pan). Cover and place in the freezer for up to 3 months.
- Place directly from the freezer into the oven at 350˚F. Cook for 45 minutes to an hour.