Instant Pot Chili Mac and Cheese
This Instant Pot Chili Mac and Cheese is a delicious, cheesy one pot pasta recipe and the ultimate comfort food that's filled with hearty flavours!
Servings: 8 servings
- 1 tbsp olive oil
- 1 lb extra-lean ground beef
- 1 yellow onion, diced
- 4 celery stalks, chopped
- 4 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp each salt & pepper
- 1 can kidney beans, rinsed and drained
- 1 (796mL) can Diced tomatoes
- 3 cups beef broth
- 1 lb dried macaroni pasta
- 1 green pepper, diced
- 2 cups grated cheddar cheese, divided
- Fresh chopped parsley (optional garnish)
Add olive oil to Instant Pot and select saute mode. Saute ground beef for 4-5 minutes until lightly browned. Turn off saute mode and add onion, celery, garlic, chili powder, cumin, salt & pepper, kidney beans, diced tomatoes, broth and pasta in that order.
Cook on high pressure for 4 minutes then do a quick release of pressure. Remove lid and stir in green pepper and 1 cup of cheese.
Serve in large bowls and top each serving with remaining cheese and garnish with fresh parsley if desired. Serve and enjoy!
Calories: 486kcal | Carbohydrates: 37g | Protein: 33g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 1052mg | Potassium: 740mg | Fiber: 8g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 24.8mg | Calcium: 300mg | Iron: 4.5mg