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Instant Pot Cheesy Chili Mac

Cheesy Chili Mac

A quick and easy pressure cooked meal using ground hamburger, homemade chili seasoning, and your favorite pasta
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Course: Main Course
Cuisine: American
Keyword: Cheesey, Chili mac, Instant Pot
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 826kcal
Author: David Wayne
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