I saw this recipe posted on a Facebook Instant Pot Group, and it looked good, so I gave it a try. It was tasty, but I didn't get as much chili flavor as I expected. It was more like "chili-inspired" mac and cheese--or fancy Hamburger Helper. Also, I'm not sure if the Instant Pot really saved much time. I guess it was nice to use just one pot and dump it all in and go do something else for a few minutes. Instead of a can of tomatoes, I used garden tomatoes. I'm thinking I should have stirred some more in at the end along with the cheese.
Instant Pot Chili Mac and Cheese
Makes 8 servings
1 lb extra lean ground beef
1 yellow onion, diced
3 celery stalks, chopped
1 green pepper, diced
4 cloves garlic, minced
1 TBSP chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can kidney beans, rinsed and drained
1 can diced tomatoes
3 cups beef broth
1 lb dried macaroni pasta
1-2 cups grated or shredded cheddar cheese
fresh chopped parsley (for garnish)
Add ground beef to instant pot and use Saute mode for 4-5 minutes until lightly browned. Add onion, celery, pepper, and garlic, and saute for a couple more minutes. Then add spices and stir. Turn off Saute mode. Add broth, kidney beans, diced tomatoes, and pasta. Stir to make sure pasta is covered in liquid.
Cook on high pressure for 4 minutes (it will need ~10 minutes to preheat). When finished, quick release pressure before removing lid.
Stir in cheese and season with salt and pepper to taste. Garnish with parsley if desired.