TheWildWaynes
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Instant Pot Easy Cheesy Chili Mac
You can’t go wrong with cheesy chili mac made in the Instant Pot for dinner. This was one of my favorite weeknight meals my Mom would make when I was young. Not only is cheesy chili mac delicious but it is also affordable and easy to make.
Don’t forget how to make HOMEMADE CHILI SEASONING
Cheesy Chili Mac
A quick and easy pressure cooked meal using ground hamburger, homemade chili seasoning, and your favorite pasta
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Servings: 6 people
Calories: 826kcal
Cost: $
Equipment
- 1 Pressure Cooker
Ingredients
- 1.25 lbs Ground Hamburger
- 1 Yellow Onion sliced
- 16 oz Macaroni
- 1 packet Chili Seasoning *Chili Seasoning Recipe
- 3 cups Beef Broth
- 14 oz can Cheddar Cheese Soup
- 14 oz can Pinto Beans Rinsed and Drained
- 14 oz can Diced Tomatoes
- 8 oz can Tomato Sauce
- 1 cup Cheddar Cheese Freshly Grated
- 1 cup Pepper Jack Cheese Freshly Grated
- 2 tsp Worcestershire Sauce
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 3 Green Onions sliced thin
Instructions
Brown the Meat
- Julien or slice 1 yellow onion
- Press Sauté on the Instant Pot, when "HOT", add 2 Tbsp Olive Oil
- Drop ground hamburger and sliced onion into the hot pot and break up meat with a flat wooden spatula
- Brown on sauté for 5 minutes, stir and chop the meat into small pieces, brown on sauté for another 5 minutes
- Use an Instant Pot slow cooker lid to help hold the meat in the pot as you drain the fat in a can or piece of aluminum foil pressed into your sink drain
Add other Ingredients
- Add Chili seasoning and uncooked macaroni to the browned meat in the Instant Pot
- Stir the ingredients well
- Add 2 tsp Worcestershire sauce and 3 cups of beef broth to the instant pot, scrape instant pot bottom clean with flat wooden spatula
- Drain and rinse 1 can of pinto beans
- Add the beans in an even layer on top of the burger and pasta
- Add Cheddar Cheese Soup on top of the beans
- Add undrained diced tomatoes and then tomato sauce in even layers
- Add garlic powder, salt and pepper on top of the tomato sauce
Pressure Cook
- Put the instant pot lid on, seal the pressure release valve and pressure cook for 5 minutes
- Shred 1 cup Cheddar and 1 cup 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 after the pin drops, add cheese mix to the top of the sauce, and mix ingredients together
- Let sit for 5 minutes
- slice green onions
- Use a large serving spoon to plate the cheesy chili mac and top with green onions
- Cheesy chili mac goes great with broccoli, green beans and a salad
Nutrition
Serving: 2cups | Calories: 826kcal
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