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Instant Pot Chili Mac and Cheese: A Quick, Comforting Meal!

Instant Pot Chili Mac and Cheese
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A quick and comforting meal combining chili and mac and cheese, made effortlessly in an Instant Pot.

Ingredients

Scale
  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 2 cups beef broth
  • 2 cups elbow macaroni
  • 2 cups shredded cheddar cheese
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Set the Instant Pot to sauté mode and brown the ground beef with the diced onion and minced garlic.
  2. Add the kidney beans, diced tomatoes, beef broth, elbow macaroni, chili powder, cumin, salt, and pepper.
  3. Close the lid and set the Instant Pot to manual high pressure for 4 minutes.
  4. Once cooking is complete, perform a quick release of the pressure.
  5. Stir in the shredded cheddar cheese until melted and creamy.
  6. Serve hot and enjoy your meal!

Notes

  • For a vegetarian version, substitute ground beef with lentils or mushrooms.
  • Adjust the spice level by adding more or less chili powder.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodo.com/instant-pot-chili-mac-and-cheese-recipe/