Instant Pot Easy Chili Mac
A comforting and easy recipe that combines hearty chili flavors with cheesy macaroni, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef (85% lean) Juicy and flavorful, serves as the heart of the dish.
- 2.5 cups elbow macaroni Chewy and comforting, soaks up all the sauce.
- 14.5 oz can of diced tomatoes with green chilies Adds a delightful kick.
- 8 oz can of tomato sauce Helps bind all the flavors together.
- 2 tablespoons chili powder Lends depth to the dish.
- 0.5 tablespoon cumin Adds an extra layer of depth.
- 1 teaspoon salt, divided Enhances flavors.
- 1 cup shredded colby jack cheese Brings a creamy texture.
- 3.5 cups water Essential for cooking the macaroni.
Instructions
Preparation
- Set your Instant Pot to sauté mode. Add the ground beef along with 1/2 teaspoon of salt. Stir frequently until the beef is browned (about 5 minutes). Press cancel and drain excess fat.
- Sprinkle the chili powder, cumin, and remaining 1/2 teaspoon of salt over the browned meat. Layer the elbow macaroni on top of the meat without stirring.
- Pour in 3 1/2 cups of water, ensuring that all macaroni is submerged. Add the tomato sauce and the can of diced tomatoes in the center without stirring.
Cooking
- Secure the lid of the Instant Pot, making sure the vent is set to sealing. Select the pressure cook option and cook on high for 4 minutes.
Finishing Touch
- Carefully perform a quick release to let out the steam. Remove the lid and stir the contents to thicken the mixture.
- Add the shredded colby jack cheese and stir until it melts into the sauce. Serve with additional shredded cheese on top if desired.
Notes
Browning the beef adds flavor; use a mix of ground beef and turkey for variation. Adjust spice levels based on preference and consider doubling the recipe for larger gatherings.