Instant Pot Chili Mac

Name: Instant Pot Chili Mac
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tbsp olive oil); 1 lb Lean Minced Beef (1 lb ground beef lean); 1 piece Yellow Onion (1 onion medium); 1 piece Bell Pepper (1 bell pepper red, medium); ½ tsp Cayenne Pepper (1/2 tsp cayenne pepper); 1 tsp Garlic Powder (1 tsp garlic powder); 1 tbsp Cumin Seeds (1 tbsp cumin); 1 tbsp Chili Powder (1 tbsp chili powder); 1 tsp Black Pepper (1 tsp black pepper); 1 tsp White Pepper (1 tsp white pepper); 1 tsp Oregano (1 tsp oregano); 3 cup Chicken Broth (3 cups chicken broth); 28 oz Crushed Tomatoes (28 oz crushed tomatoes); 14 oz Red Kidney Beans (14 oz red kidney beans canned, drained); 2 cup Monterey Jack Cheese (2 cups Monterrey Jack Cheese); 2 cup Elbow Macaroni (2 cups elbow macaroni uncooked)

14 minAmerican

Servings6

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Steps

1Turn on the pressure cooker and place on sauté mode. Once heated, add the olive oil, onion, and bell pepper. Sauté for 3 minutes.
2Add in the ground beef and continue to stir until the beef is thoroughly cooked.
3Add in the seasonings. Stir.
4Add crushed tomatoes and kidney beans and mix well.
5Pour in chicken broth and macaroni noodles. Stir the mixture until well combined.
6Hit the cancel button on the Instant Pot.
7Securely place the lid on the pressure cooker and lock the lid in place. Set the vent to seal and start the manual cook time for 4 minutes.
8Once the cooking time is finished, carefully place the valve to vent and allow the pressure pin to drop before unlocking the lid to the Instant Pot.
9Remove the lid and stir the chili mac recipe well.
10Mix in the cheese.
11Add your favorite toppings and serve.