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
Categories: BLOG
Tagged as: Cheesy , Cheesy chili mac , Dinner , Easy , family dinner , family friendly recipe , InstantPotDave , Kid Approved , Macaroni , Quick , quick recip , RV Living , The Wild Waynes , thewildwaynes , Tiny Living
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