Instant Pot Chili Mac
Get cheesy with this family friendly Instant Pot Chili Mac. It cooks up quick for busy weeknight dinners and there's only one pot to wash!
Servings: 6 servings
Calories: 447kcal
Ingredients
- 1 lb ground beef
- ½ cup chopped onion
- 14.5 ounces petite diced tomatoes
- 2 cups elbow macaroni uncooked
- 3 cups water
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups shredded cheddar cheese
Instructions
- Set Instant Pot or electric pressure cooker to saute. Add ground beef and and onions and cook, breaking up with a spoon until meat is cooked through. Drain grease and return the coked ground beef mixture to your pot.
- Add the remaining ingredients EXCEPT CHEESE, and stir to combine. Add the lid to your pot and seal. Set to pressure cook for 4 minutes.
- When the cooking time is complete, do a quick release by venting your pot.
- Add cheddar cheese and stir to combine. Allow to sit for 4-5 minutes before serving. Your chili mac will thicken as it sits.
Video
Nutrition
Serving: 1grams | Calories: 447kcal | Carbohydrates: 19g | Protein: 32g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 615mg | Fiber: 3g | Sugar: 3g
