Instant Pot Chili Mac Recipe
This amazing Chili Mac Recipe is loaded with beef, cheese, beans, tomatoes, and so much more, all topped with Fritos, sour cream, and lots of cheese.
Servings: 8
Equipment
- Instant Pot
Ingredients
- 2 lbs. extra lean ground beef
- 1 tbsp butter
- 1 tbsp canola or olive oil
- 1 medium sweet yellow onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp ground black pepper
- 2 tsp kosher salt
- 4 cups low-sodium chicken stock
- 1 cup water
- 1 14.5 oz. can diced tomatoes with green chilies
- 1 14.5 oz. can diced tomatoes
- 1 16 oz. can black beans drained
- 1 16 oz. can red or kidney beans drained
- 16 oz. elbow pasta uncooked
- ½ cup whole milk
- 4 cups shredded Mexican cheese blend cheese
- 2 tbsp chopped fresh parsley
Instructions
- Set Instant Pot to "Sauté" and add the ground beef. Cook, stirring often, until beef is crumbled and no longer pink, approximately 5 minutes. Transfer beef to a paper towel-lined plate and carefully drain the fat.2 lbs. extra lean ground beef
- Heat butter and oil and add the diced onion to the pot. Sauté, stirring occasionally, until onion is translucent (about 3 minutes). Add minced garlic, chili powder, cumin, black pepper and salt.1 tbsp butter, 1 tbsp canola or olive oil, 1 medium sweet yellow onion, 2 cloves garlic, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tsp ground black pepper, 2 tsp kosher salt
- Add the chicken stock and water, while scraping the brown bits off the bottom of the pot insert, to deglaze the pan. Turn Instant pot off.4 cups low-sodium chicken stock, 1 cup water
- Add the diced tomatoes with green chilies, diced tomatoes, black beans, kidney beans, pasta, and browned beef. Stir, being sure the liquid covers the pasta.1 14.5 oz. can diced tomatoes with green chilies, 1 14.5 oz. can diced tomatoes, 1 16 oz. can black beans, 1 16 oz. can red or kidney beans, 16 oz. elbow pasta
- Lock the lid in place and close the release valve.
- Set the Instant Pot to Manual/Pressure Cook on HIGH and set the timer to 4 minutes. When the cook time ends, turn off the pressure cooker and use a quick pressure release. (To reduce splattering, cover the release valve with a lightweight kitchen cloth.) When the red valve drops, carefully remove the lid. Stir the mixture.
- Set the pot to "Sauté" and add the milk and 1 cup of cheese. Stir until the cheese melts. Repeat this process until all the cheese has been added. Stir until pasta is tender, approximately 2 more minutes. Add the parsley and stir.½ cup whole milk, 4 cups shredded Mexican cheese blend cheese, 2 tbsp chopped fresh parsley
- Season to taste with kosher salt and black pepper. Enjoy!
Video
Notes
- Use lean ground beef, so you don't have too much grease in the Instant Pot. You can also use ground chicken, turkey, or even a vegetarian ground alternative.
- Choose your favorite short-shaped pasta.
- Swap the beans; try pinto instead.
- Stir in your favorite hot sauce, chipotle peppers, or a few jalapeños if you want to take the spice up a notch.
- Store leftovers in the fridge for 2-3 days or freeze for up to 3 months.
- Reheat over the stove or in the microwave.
- Prepare up to 3 days in advance.
Nutrition
Serving: 1serving | Calories: 647kcal | Carbohydrates: 59g | Protein: 52g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 1319mg | Potassium: 989mg | Fiber: 6g | Sugar: 5g | Vitamin A: 765IU | Vitamin C: 6.5mg | Calcium: 733mg | Iron: 5.7mg