TheWildWaynes
a family of four cooking & creating our way through tiny living
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 |
| 1 Can of Cheddar Cheese Soup |
| 1 14 oz Can Diced Tomatoes |
| 1 8oz Can Tomato Sauce |
| 1/4 tsp Garlic Powder (Granulated Garlic) |
| 1/4 tsp Ground Pepper |
| 1/4 tsp Salt |
| 1 Cup Cheddar Cheese Freshly Shredded |
| 1 Cup Pepper Jack Cheese Freshly Shredded |
| 3 Green Onions Sliced thin |
Instructions:
| Brown burger with julienned onion on sauté in the instant pot with 2 Tbsp of olive oil for 10 minutes |
| 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 |
| Put the instant pot lid on, seal the pressure release valve 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 the lid, add cheese mix to the top of the sauce, and do not mix |
| Put the instant pot lid back on, not sealed, for 5 minutes to melt the cheese well |
| Slice green onions for topping |
| Remove the lid to the instant pot after five minutes and stir cheese into the chili mac and now plate your cheesy chili mac |
| Goes great with Broccoli spears |
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