Instant Pot Chili Mac

Ingredients

• 1 pound ground beef (extra lean)
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• ¼ teaspoon cayenne pepper
• 1 teaspoon cumin (ground)
• 1 tablespoon chili powder
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 15 ounces kidney beans (or black beans, rinsed and drained (1 can))
• 26 ounces diced tomatoes ((1 can))
• 4 cups chicken broth (or water)
• 12 ounces elbow macaroni
• 2 cups cheddar cheese (shredded)
• 2 tablespoons parsley (for garnish)

Instructions

1. 1

   Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)

2. 2

   Cook Beef: Add the ground beef, onion and garlic to the Instant Pot and break up the beef with a wooden spoon. Cook for about 3 minutes or until the meat is no longer pink.

3. 3

   Add Ingredients: Add the cayenne pepper, cumin, chili powder, salt, pepper, beans, tomatoes, chicken broth and elbow macaroni. Stir well, scraping the bottom to remove any stuck bits. Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 5 minutes.

4. 4

   Finish and Serve: Once the Instant Pot cycle is complete, quick release the pressure, open the lid and stir well. Stir in the cheese and garnish with parsley. Serve.