Instant Pot Chili Macaroni
This easy to make Instant Pot Chili Macaroni is two comfort food recipes combined. Make this simple 30 minutes dinner recipe for busy weeknights.
Ingredients
- ½ Large Onion diced
- 1 Tablespoon Butter
- 1 Pound Ground Beef
- 2 Teaspoons Chili Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 2 (14.5 0z) cans Diced Tomatoes
- 1 (14.5 oz) Can Red kidney Beans drained and rinsed off
- 1 (4oz) Can Diced Green Chiles
- 1 (15 oz) Can Tomato Sauce
- 2 Cups Macaroni Noodles
- 2 Cups Water
- 2 Cups Mild Cheddar hand grated
Instructions
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Turn Instant Pot on to sauté, when hot add the butter. Once the butter is melted add the diced onions. Cook onions until soft and translucent.
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Once the onions are cooked add the ground beef, chili powder, cumin, garlic powder, salt, and black pepper. Brown until the ground beef is no longer pink, about 5 minutes. Drain any grease from the inner pot.
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Into the inner pot with the ground beef add the can of diced tomatoes with the juice, kidney beans that have been drained and rinsed, the green chilies, tomato sauce, elbow noodles, and the water. Do not stir the ingredients. I do like to push the ingredients down to make sure the water is covering everything.
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Place the Instant Pot lid on, turn the sealing knob to sealing.
Press the pressure cooker button making sure that it's on high pressure. Adjust the cooking time to 5 minutes.
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Once the cooking time is done do a quick release. See notes.
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Remove the lid from the Instant Pot, stir everything together. Working in smaller batches stir in the freshly grated cheese until all the cheese is melted. Serve and enjoy.
Recipe Notes
It will take about 10 minutes for the pressure to build in the Instant Pot.
For the quick release, I like to do it in little bursts until all the pressure is out. That way there is no starchy splatter all over my kitchen.
The nutritional value may vary depending on the ingredients used.
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