Description
A hearty and comforting dish that combines chili flavors with the classic appeal of macaroni and cheese, all cooked conveniently in an Instant Pot.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 cup elbow macaroni
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional for topping)
- Chopped green onions for garnish (optional)
Instructions
- Set the Instant Pot to ‘Sauté’. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is translucent. Drain off any excess fat.
- Stir in the kidney beans, diced tomatoes, elbow macaroni, beef broth, chili powder, cumin, salt, and pepper. Ensure all ingredients are well combined.
- Close the Instant Pot lid and set it to ‘Manual’ for 5 minutes.
- Once cooking is complete, perform a quick release to release the steam. Open the lid, stir the mixture, and top with shredded cheese and chopped green onions if desired.
Notes
For a vegetarian version, substitute the ground beef with plant-based meat or extra vegetables. You can also spice it up with jalapeños or your favorite hot sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg