Instant Pot Chili Mac & Cheese
Servings: 6
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 1 lb ground beef or chuck
- 2 cups elbow noodles
- 3 cups low-sodium beef broth Preferably homemade or carton
- 2 cups cooked kidney or red beans or (1) 16 oz can
- 2 cups fresh sharp cheddar cheese shredded
- 27 oz chopped/diced tomatoes
- 4 oz cream cheese
- 1 green bell pepper chopped
- 1 onion chopped
- 4 garlic cloves minced
- 1-2 tbsp chili powder (I used 2 tbsp) +/- adjust to your liking
- 2 tsp salt +/- adjust to your liking
- 2 tsp cumin powder
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp paprika
Instructions
- Set cooker to saute-high.
- Add beef and cook for 5-6 minutes or until no longer pink.
- Add garlic, bell peppers, onions, salt, pepper, cumin, oregano, paprika and chili (you can cut back on the chili powder if you think it's to spicy); mix and stir.
- Pour in beef broth and stir (use wooden spoon to lightly scrap along the bottom of the cooker as you stir, this will prevent a burn notice).
- Add uncooked elbow noodles and stir.
- Place the beans, tomatoes and cream cheese in the cooker. DO NOT STIR.
- Place the lid on. Pressure cook on high for 4 minutes and do a quick release. Exercise caution - always read and follow the manufacture instructions for a quick release. Remove the lid.
- Gently stir as you add the shredded cheese in 3 seperate increments. This will prevent the cheese from forming clumps.
- Mix well until all of the cheese fully melts.