Description
This hearty Instant Pot Chili Mac is a one-pot meal that combines pasta and chili for a satisfying and quick weeknight dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 cup elbow macaroni
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup shredded cheese
Instructions
- Turn on the Instant Pot to the sauté function. Add olive oil and ground beef. Cook until browned.
- Add chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Add black beans, kidney beans, diced tomatoes, beef broth, and elbow macaroni. Stir well.
- Close the lid and set the Instant Pot to manual mode for 6 minutes.
- Once cooking is complete, do a quick release of the pressure.
- Stir in shredded cheese until melted and creamy.
- Serve hot and enjoy!
Notes
- For a vegetarian version, substitute ground beef with a plant-based meat alternative.
- Feel free to adjust the spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 56 grams
- Fiber: 10 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams