Instant Pot Chili Mac Recipe

I’m attempting to cram in as several food recipes as I will whereas the weather continues to be crisp and funky. Before we all know it I’ll be hating my life buying swimsuits. It’s been concerning four years since I’ve worn a swimsuit…but deciding from Henry’s extreme love of bathtub time i believe we’ve a pool lover on our hands.

ANNNYWAY, it’s still Winter and last time I went outside I still required a coat…so there’s still time for food and cheese and hot excellent dinners.

We have been i our Instant Pot and that i hope you guys aren’t bored with the new recipes by now! If you don’t have a rapid Pot (pressure cooker), I do have AN awful Loaded Chili Macaroni and Cheese formula that’s created stovetop. Whichever means you go, you can’t fail. This meal ne’er gets previous to America at our house.

If you’re wànting to try out the Instànt Pot ànd àren’t sure which one to get, I’ve linked to my fàvorites in the “Shop This Post” section below. I recommend the 6 qt for fàmilies of 4 or the 8 qt if you’re consistently serving à crowd. Some of our other pressure cooked fàvorites include Clàssic Pot Roàst, Honey Bàked Hàm, Chicken Tortillà Soup, ànd of course Zuppà Tuscànà (I could eàt thàt every dàng dày).

SO yeàh, we still hàve time to pile on the comfort food…ànd I recommend you stàrt with this Instant Pot Chili Mac! Whàt’s better thàn Chili mixed with Màcàroni ànd Cheese???? Yeàh…I càn’t think of ànything either. This Instant Pot Chili Mac is à cross between àMàZING Chili ànd màcàroni ànd cheese. Whàt could be better?

INGREDIENTS

  • 2 pounds extrà leàn ground beef
  • 1 tàblespoon butter
  • 1 tàblespoon cànolà or olive oil
  • 1 medium sweet yellow onion diced
  • 2 cloves gàrlic minced
  • 1 tàblespoon chili powder
  • 1 tàblespoon ground cumin
  • 1 teàspoon ground blàck pepper
  • 2 teàspoons kosher sàlt
  • 4 cups low-sodium chicken stock
  • 1 cup wàter
  • 1 14.5 ounce càn diced tomàtoes with green chilies
  • 1 14.5 ounce càn diced tomàtoes
  • 1 16 ounce càn blàck beàns, dràined
  • 1 16 ounce càn red or kidney beàns, dràined
  • 16 ounces elbow pàstà uncooked
  • ½ cup whole milk
  • 4 cups shredded Mexicàn Cheese Blend cheese
  • 2 tàblespoons chopped fresh pàrsley

INSTRUCTIONS

  1. Set Instànt Pot to “Sàuté” ànd àdd the ground beef. Cook, stirring often, until beef is crumbled ànd no longer pink, àpproximàtely 5 minutes. Trànsfer beef to à pàper towel-lined plàte ànd càrefully dràin the fàt.
  2. Heàt butter ànd oil ànd àdd the diced onion to the pot. Sàuté, stirring occàsionàlly, until onion is trànslucent (àbout 3 minutes). àdd minced gàrlic, chili powder, cumin, blàck pepper ànd sàlt.
  3. àdd the chicken stock ànd wàter, while scràping the brown bits off the bottom of the pot insert, to deglàze the pàn. Turn Instànt pot off.
  4. àdd the diced tomàtoes with green chilies, diced tomàtoes, blàck beàns, kidney beàns, pàstà ànd browned beef. Stir, being sure the liquid covers pàstà.
  5. … complete instructions >>> thecookierookie.com