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Instant Pot Chili Mac

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A delicious, hearty Chili Mac made in the Instant Pot, perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds extra-lean ground beef
  • 1 tablespoon butter
  • 1 tablespoon canola or olive oil
  • 1 medium sweet yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground black pepper
  • 2 teaspoons kosher salt
  • 4 cups low-sodium chicken stock
  • 1 cup water
  • 1 14.5-ounce can diced tomatoes with green chilies
  • 1 14.5-ounce can diced tomatoes
  • 1 16-ounce can black beans, drained
  • 1 16-ounce can red or kidney beans, drained
  • 16 ounces elbow pasta, uncooked
  • ½ cup whole milk
  • 4 cups shredded Mexican Cheese Blend
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Set the Instant Pot to ‘Sauté’ and cook the ground beef until no longer pink, about 5 minutes, then drain fat.
  2. Add butter and oil; sauté diced onion for 3 minutes, then add garlic, chili powder, cumin, black pepper, and salt for 1 minute.
  3. Deglaze the pot with chicken stock and water, scraping the bottom to lift the brown bits, then turn off the Instant Pot.
  4. Stir in diced tomatoes, black beans, kidney beans, elbow pasta, and previously cooked beef.
  5. Lock the lid and set on Manual/Pressure Cook HIGH for 4 minutes.
  6. Quick release the pressure when done, carefully removing the lid.
  7. Set to ‘Sauté’ and stir in milk and 1 cup of cheese until melted. Fold in the remaining cheese until fully mixed, about 2 minutes. Add parsley to garnish.

Notes

Ensure pasta is tender but not mushy; adjust salt and pepper to taste. For best texture, avoid using pre-shredded cheese.

Nutrition

Find it online: https://us.recipesfood.org/instant-pot-chili-mac/

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