Instant Pot Chili Mac | How To Make Chili Mac
This Instant Pot chili Mac is oh so yum and hearty, combining the best of both worlds making this the ultimate comfort food!
Servings 6 people
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
- 1 lb lean ground beef or turkey, I used turkey
- 1 cup finely chopped yellow onion
- 1 red bell pepper, seeded and diced
- 1 tablespoon finely minced garlic
- 1 jalapeno or serrano pepper, seeded and diced finely, optional, add as per desired heat
- 1-(14.5) oz can fire-roasted diced tomatoes, undrained
- 2 tablespoons tomato paste
- 3 cups low-sodium chicken stock
- 1-(15.5) oz can of kidney beans, drained and rinsed, or 1.5 cups cooked beans
- 8 oz dry elbow macaroni, about 2 cups
- 3 cups shredded cheese of choice, I used sharp cheddar & Monterey Jack
- 1 tablespoon olive oil
Chili mac seasoning
- 1 teaspoon Mexican oregano
- 1 tablespoon ground cumin
- 2 tablespoons chili powder, adjust as per desired heat
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder, optional
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Press the 'SAUTE' button, set it to "NORMAL' and wait until it displays 'HOT'. Add the oil, once it heats up, add the ground turkey, cook until no longer pink.
- Add chopped onions, red bell peppers, garlic, and chopped jalapenos (if using), and continue to sauté for another 3-4 minutes.
- Add the spice mix, mix well, and cook until fragrant.
- Add the tomato paste and cook for another minute.
- De-glaze the pot with 1/4 cup of stock if there are browned bits at the bottom of the pot, or else you may end up with a "BURN' error. Add the rest of the stock, and mix well. Press 'CANCEL' to turn off the 'SAUTE' mode.
- Add the beans, macaroni, and fire-roasted diced tomatoes. Do not stir, make sure to press the macaroni down in the liquid.
- Close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 4 minutes It will take some time for the pressure to build up (about 12 minutes), after which the timer will start.
- After the cooking cycle is complete, do a quick release of the pressure, in short bursts. Once the silver pin drops, open the lid. It will go to the 'KEEP WARM' mode. You can leave it on the warm mode, or press 'CANCEL' to turn off the Instant Pot.
- Stir the contents in the pot gently.
- Add half of the cheese, mix well.
- Sprinkle the remaining cheese all over the top.
- Close the lid and let it sit for 5 minutes so that the cheese melts. Open the lid and dish out! Top with any of your favorite fixin's like chopped onions, green onions, sour cream, shredded cheese, diced avocado, sliced jalapenos, etc Store leftovers in an airtight container for up to 3 days.
Notes
You can skip the tomato paste, and add an 8 oz can of tomato sauce in step 4 along with the fire-roasted tomatoes.
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml