Description
A beloved comfort food that combines the bold flavors of chili with the comforting texture of pasta, all made effortlessly in the Instant Pot.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 2 cups elbow macaroni
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Chopped green onions for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode and brown the ground beef with the diced onion and minced garlic until cooked through.
- Drain any excess fat from the pot.
- Add kidney beans, black beans, diced tomatoes, tomato sauce, beef broth, elbow macaroni, chili powder, cumin, salt, and pepper. Stir well to combine.
- Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ or ‘High Pressure’ for 5 minutes.
- Once cooking is complete, carefully quick-release the pressure and stir in the shredded cheddar cheese until melted.
- Serve hot, garnished with chopped green onions.
Notes
For a vegetarian option, substitute ground beef with lentils or textured vegetable protein (TVP). You can also experiment with spices for additional flavor!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg