BLOG

Instant Pot Easy Cheesy Chili Mac

Ingredients:

1.25 lbs Ground Hamburger
1 White Onion Julienned or Sliced
16 oz Macaroni (any pasta)
1 Packet of Chili Seasoning (Link to an easy do it yourself Chili Seasoning)
2 tsp Worcestershire Sauce
3 Cups Beef Broth
1 14 oz Can of Pinto Beans (optional)
1 Can of Cheddar Cheese Soup (optional)
1 14 oz Can Diced Tomatoes
1 8oz Can Tomato Sauce
1/8 tsp Garlic Powder (Granulated Garlic)
1/8 tsp Ground Pepper
1/8 tsp Salt
1 Cup Cheddar Cheese Freshly Shredded
1 Cup Pepper Jack Cheese Freshly Shredded
3 Green Onions Sliced thin

Instructions:

Brown burger with julienne onion on Saute in the instant pot with ~1 Tbsp of olive oil
Drain fat
Mix in chili seasoning packet (2.5 Tbsp Chili Seasoning) and uncooked macaroni
Stir everything together
Add worcestershire sauce to a large measuring cup and then add beef broth to measure three cups then pour into the Instant pot
Drain and rinse beans
Add the beans in an even layer on top of the pasta and burger
Add the Cheddar Cheese Soup on top of the beans
Add undrained diced tomatoes and then tomato sauce in even layers
Sprinkle garlic powder, salt and pepper on top of tomato sauce
Lid, Seal, and pressure cook for 5 minutes
Shred Cheddar and Pepper Jack cheese and mix together, have ~ 1/4 – 1/2 cup reserved for topping
After 5 minutes of pressure cooking is done, release the pressure, remove lid, add cheese mix to the top of the sauce, do not mix
Return lid not sealed for ~ 2 minutes to melt the cheese well
Slice green onions for topping
Remove the lid to the instant pot and mix cheese into the chili mac and now plate your cheesy chili mac
Goes great with Broccoli spears

1 reply »

Leave a Reply