Instant Pot Chili Mac and Cheese

🧂 Ingredients

• 1 lb lean ground beef
• 1/2 cup onion

  finely chopped
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoons cumin
• 1 1/2 teaspoon salt
• 3 cups low sodium beef broth

  or chicken broth
• 1 (14.5-oz) can red kidney beans

  or black beans, rinsed and drained
• 1 (14.5-oz) can diced tomatoes

  drained
• 1 (12-oz) dry macaroni

  1 box
• 3-4 cups fresh baby spinach leaves
• 1/2 cup low-fat milk
• 2 cups shredded cheddar cheese

Instructions

• 1 Turn the Instant Pot to the saute function. Once hot, cook the lean ground beef
  and onion until the beef is browned without traces of pink. Drain any cooking
  juices. Then add the chili powder, garlic powder, cumin, and salt. Cook and stir
  until fragrant, about 1 minute. Stir in the broth and scrape the bottom to
  remove any browned bits on the bottom of the pot. Turn off the Instant Pot.
• 2 Add the drained beans to the mixture. and stir. Top with macaroni, but do not
  stir in. Press the pasta down so that it is submerged in the liquid. Attach the
  Instant Pot lid and turn the valve to sealing.
• 3 Select the manual or Pressure Cook setting and cook for 3 minutes. Once cooked,
  naturally release the pressure for 4 minutes before quickly releasing any
  remaining pressure.
• 4 Remove the lid and switch to the saute function. Add the spinach and stir the
  macaroni to blend. Then stir in the milk and shredded cheese. Continue stirring
  until the cheese is melted and the spinach is wilted and cooked through. Serve
  with desired toppings.

Nutrition Info