Instant Pot Chili Mac
My one pot chili mac & cheese is a big hit on the blog, but I wanted to take it a step further and make it even easier for you all! By using my trusty instant pot, cook time is only about 10 minutes total! This is the perfect meal for back to school or busy weeknights!
One Pot Meal Easy To Make Simple Ingredient List Quick As Can Be Delicious Comfort Food
As you know, I’m all about easy, quick, comfort food. It’s kind of my “thing” which is why this recipe is a favorite of mine! Sometimes the simplest of recipes are the best, and that is exactly what this chili mac is. Elbow macaroni, tender ground beef, beans, diced tomatoes, onion, garlic and a simple blend of seasonings all cooked in one pot, then mixed with cheddar cheese to create one epic, cheesy comfort food classic.
Ingredient Notes
Ground Beef – I used extra lean ground beef for this one. Onion And Garlic – Essential flavor enhancers. Spices – A combination of cayenne pepper, ground cumin, chili powder, salt & pepper. Beans – Canned kidney beans or black beans, rinsed and drained. Diced Tomatoes – I used canned diced tomatoes. Chicken Broth – I always opt for low sodium! If you don’t have any broth on hand, water will work as well. Macaroni – I used classic elbow macaroni of course! You can use any noodle you prefer. Cheese – Cheddar cheese, shredded. Feel free to use your preference, or a combination of cheese and as much cheese as you like. Parsley – Optional, for garnish.
How To Make Instant Pot Chili Mac
Tips
Storing Leftovers
Store leftover instant pot chili mac in an airtight container and keep refrigerated for up to 4 days.
Freezing
If freezing, allow the dish to fully cool in a shallow container before placing in the freezer. The chili mac will last for up to 3 months frozen.
More Great Recipes To Try
One Pot Chili Mac and CheeseCheeseburger Hamburger HelperChicken Mac And CheeseWorld’s Best ChiliInstant Pot Chicken And RiceCincinnati ChiliChili Dogs
