25-Minute Instant Pot Chili Mac with Ground Beef

Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 8
Calories 515kcal
Author Wendy Polisi

Equipment

Instant Pot

Ingredients

16 ounces ground beef
1 chopped onion
1 red pepper seeded and diced
1 tablespoon fresh minced garlic
1 ½ tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 ½ teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon fresh ground black pepper
2 ½ cups beef broth divided
10- ounces canned diced tomatoes with green chiles
15- ounces tomato sauce
1 pound of uncooked elbow noodles
8 ounces shredded cheddar cheese divided

Instructions

Set your Instant Pot to High saute.
Add the ground beef, onion, and red pepper.
Cook until the ground beef is browned. Drain any excess fat.
Add the garlic, chili powder, cumin, salt, paprika, and black pepper. Cook for one minute.
Add ½ cup of the broth and scrape the bottom to remove any stuck-on bits.
Pour the diced tomato and tomato sauce in without stirring, then pour the remaining 2 cups of the broth. DO NOT STIR.
Add the elbow noodles, and press down to ensure they are submerged. (But do not stir.)
Place the lid on your pot, and select manual pressure cook. Set the timer to 3 minutes.
When the time is up, do a quick release.
Stir well until the sauce begins to thicken.
Add 1 ½ cups of the shredded cheese and stir until it melts.
Top with additional cheese, and enjoy.

Nutrition Calories: 515kcal | Carbohydrates: 52g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1225mg | Potassium: 680mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1609IU | Vitamin C: 27mg | Calcium: 273mg | Iron: 4mg