Instant Pot Chili Mac
Ingredients
-
16
ounces
ground beef
-
1
chopped onion
-
1
red pepper, seeded and diced
-
1
tablespoon
fresh minced garlic
-
1 ½
tablespoons
chili powder
-
1
tablespoon
ground cumin
-
2
teaspoons
dried oregano
-
1 ½
teaspoons
sea salt
-
1
teaspoon
smoked paprika
-
1
teaspoon
fresh ground black pepper
-
2 ½
cups
beef broth, divided
-
10
ounces
canned diced tomatoes with green chiles
-
15
ounces
tomato sauce
-
1
pound
uncooked elbow noodles
-
8
ounces
shredded cheddar cheese, divided
Instructions
- Set the Instant Pot to high sauté.
- Add ground beef, onion, and red pepper, cooking until the beef is browned; drain excess fat if desired.
- Add garlic, chili powder, cumin, salt, paprika, and black pepper, cooking for one minute.
- Add ½ cup of the broth and scrape the bottom to remove any stuck bits.
- Pour in the diced tomatoes and tomato sauce without stirring, then add the remaining 2 cups of broth.
- Add elbow noodles, pressing down to ensure they are submerged without stirring.
- Close the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
- Quickly release the pressure when done and stir until the sauce thickens.
- Add 1 ½ cups of shredded cheese, stirring until melted, then top with additional cheese before serving.
Nutrition Facts (estimated)
Servings
8
Calories
515
Total fat
23g
Total carbohydrates
52g
Total protein
26g
Sodium
1225mg
Cholesterol
69mg
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