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Enjoy two comfort foods in one with this chili mac and cheese recipe. Just add the ingredients to your Instant Pot, press a button and dig in. All it takes is 30 minutes of your time. Make it as spicy, cheesy or meaty as you want! Top it off with sour cream and fresh herbs for a wonderfully hearty dish.
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Things You\’ll Need
1 pound lean ground beef, turkey or chicken
2 tablespoons olive oil
1 medium onion, diced
1 green bell pepper, deseeded and diced
3 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1 to 2 tablespoons chili powder
2 teaspoons cumin
3 cups broth or water
28 ounces canned crushed or diced tomatoes (or a mix of both)
14 ounces canned red or black kidney beans
12 ounces elbow macaroni, uncooked
2 1/2 cups shredded cheddar cheese
Cilantro, parsley and sour cream for topping
To make this recipe vegetarian, skip the meat and add another can of beans. Use water or vegetable broth.
Set the Instant Pot to sauté. Add the olive oil, onion and green bell pepper. Mix gently with a spatula to coat the vegetables in oil. Cook for 3 to 5 minutes, or until the onion is translucent and tender. Add the garlic and cook for 30 seconds.
Add the ground meat and spices. Cook for 5 to 7 minutes, or until brown and no longer pink. Use a wooden spatula to break up the meat. Once cooked, turn off the Instant Pot.
Add 1/2 cup of broth or water. Scrape the bottom of the Instant Pot; this will prevent the meat from burning and sticking to the pot.
Add the macaroni to the center of the pot. On top of the macaroni, add the kidney beans and canned tomatoes. Try to place these ingredients in the center of the pot, which will also help prevent sticking and burning.
Finally, pour the remaining broth or water. Make sure the macaroni is completely covered with liquid.
Cover the Instant Pot and seal the valve. Set to "Pressure Cook" on HIGH for 4 minutes. The Instant Pot will take about 10 minutes to reach the correct pressure, then it will start the 4-minute countdown.
After 4 minutes, the Instant Pot will beep. Release the pressure using quick release. Keep your hands and face away from the valve as the Instant Pot releases a stream of pressure. Turn off the Instant Pot and open. The chili will look liquid-like; this is normal.
Stir the chili. It will thicken as you mix.
While the mixture is still hot, add 1 1/2 cups of cheddar cheese. Stir until the cheese is completely melted. For an extra cheesy dinner, add even more shredded cheese.
Serve warm. Top with the remaining cheese, sour cream and fresh cilantro or parsley. Enjoy!