Instant Pot Chili Mac
The recipe Instant Pot Chili Mac can be made in around 14 minutes. For $2.54 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 565 calories, 39g of protein, and 20g of fat each. 2 people were glad they tried this recipe. The Super Bowl will be even more special with this recipe. A mixture of oregano, ground beef, kidney beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as an American main course. It is brought to you by Pink When. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is good. If you like this recipe, you might also like recipes such as Instant Pot Chili Mac, Instant Pot Chili Mac, and Instant Pot Chili Mac.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 4 minutes
Ingredients:
1 tbsp olive oil
1 lb ground beef lean
1 onion medium
1 bell pepper red, medium
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tbsp cumin
1 tbsp chili powder
1 tsp black pepper
1 tsp white pepper
1 tsp oregano
3 cups chicken broth
28 oz crushed tomatoes
14 oz red kidney beans canned, drained
2 cups Monterrey Jack Cheese
2 cups elbow macaroni uncooked
Equipment:
pressure cooker
instant pot
Cooking instruction summary:
Instructions Turn on the pressure cooker and place on sauté mode. Once heated, add the olive oil, onion, and bell pepper. Sauté for 3 minutes. Add in the ground beef and continue to stir until the beef is thoroughly cooked. Add in the seasonings. Stir. Add crushed tomatoes and kidney beans and mix well. Pour in chicken broth and macaroni noodles. Stir the mixture until well combined. Hit the cancel button on the Instant Pot. Securely 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. Once 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. Remove the lid and stir the chili mac recipe well. Mix in the cheese. Add your favorite toppings and serve.
Step by step:
1. Turn on the pressure cooker and place on sauté mode. Once heated, add the olive oil, onion, and bell pepper. Sauté for 3 minutes.
2. Add in the ground beef and continue to stir until the beef is thoroughly cooked.
3. Add in the seasonings. Stir.
4. Add crushed tomatoes and kidney beans and mix well.
5. Pour in chicken broth and macaroni noodles. Stir the mixture until well combined.
6. Hit the cancel button on the Instant Pot.
7. Securely 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.
8. Once 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.
9. Remove the lid and stir the chili mac recipe well.
10. Mix in the cheese.
11. Add your favorite toppings and serve.
Nutrition Information:
covered percent of daily need
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