Instant Pot Chili Mac

🧂 Ingredients

• 1 tablespoon cooking oil
• 1/2 small onion

  diced
• 1 small bell pepper

  diced
• 1 clove garlic

  minced
• 1/2 pound lean ground beef
• 1 can of diced tomatoes with green chilies

  14.5 ounce
• 3 ounces tomato paste
• 2 tablespoons chili powder
• 1/2 tablespoon cumin
• 1/2 teaspoon salt
• 2 1/2 cups beef broth
• 8 ounces dry elbow macaroni
• 1 cup shredded cheddar cheese

Instructions

• 1 Heat the Instant Pot on sauté mode. Add the cooking oil. Once hot, add the onion
  and bell pepper, sauté until softened, about 3 minutes.
• 2 Add the garlic and ground beef and crumble while cooking, until browned, about 5
  minutes.
• 3 Turn off saute mode.
• 4 Pour in the whole can of tomatoes, tomato paste, chili powder, cumin, and salt.
  Stir to combine. Remove any browned bits from the bottom of the pot.
• 5 Pour in the beef broth. Then pour the macaroni on top. Don’t stir, but push the
  noodles down so they are submerged.
• 6 Secure the lid and set the vent to sealing (if necessary for your model).
• 7 Set to cook on high pressure for 2 minutes. When the time is up, allow the
  pressure to release naturally for 10 minutes. Release any remaining pressure.
  Remove the lid and stir.
• 8 Sprinkle on the cheese and stir until melted. The pasta will thicken as it sits,
  so if it’s too soupy, let it sit for 5 minutes before serving.

Nutrition Info