Description
A quick and delicious one-pot meal combining chili and mac and cheese flavors, perfect for the whole family.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 2 cups beef broth
- 2 cups elbow macaroni
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Set the Instant Pot to sauté mode and brown the ground beef or turkey. Add the onion, bell pepper, and garlic, cooking until softened.
- Stir in the kidney beans, diced tomatoes, beef broth, elbow macaroni, chili powder, cumin, salt, and pepper.
- Close the lid and set the Instant Pot to manual high pressure for 4 minutes.
- Once cooked, do a quick release of the pressure.
- Stir in the shredded cheddar cheese until melted and well combined.
- Serve hot.
Notes
For a spicier kick, add diced jalapeños or a dash of hot sauce. Substitute meat with a plant-based alternative for a vegetarian version. Store leftovers in an airtight container for up to 3-4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg