Instant pot chili mac
Try making Instant Pot Chili Mac at home for a delicious and hearty American meal. This dish is perfect for The Super Bowl, and it only takes 14 minutes from preparation to the plate. Packed with protein and flavor, it is a great option for a satisfying main course. Get ready to enjoy this recipe that offers essential vitamins and minerals for a wholesome meal.
Ingredients
olive oil
1 Tbsp
lean ground beef
453.59 g
onion
1 medium
red bell peppers
1 medium
chili powder
0.5 tsps
garlic powder
1 tsp
ground cumin
1 Tbsp
black pepper
1 tsp
white pepper
1 tsp
oregano
1 tsp
chicken broth
705 ml
canned tomatoes
793.79 g
canned red kidney beans
396.89 g
monterey jack cheese
226 g
elbow macaroni
280 g
Method
- 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.
Nutrition:
Carbs
60 g
Fat
19 g
Protein
38 g
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