Cheesy Instant Pot Chili Mac Is Ready in 20 Minutes

Name: Cheesy Instant Pot Chili Mac Is Ready in 20 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 pound lean ground beef; 1 (28-ounce) can diced tomatoes; 1 tablespoon chili spice mix or seasoning; 1 pound short, dry pasta, such as classic elbows; 3 cups water; 1 teaspoon kosher salt; 12 ounces sharp cheddar or pepper jack cheese, shredded (about 3 cups); 1 (about 15-ounce) can kidney beans; 1/2 cup half-and-half

3 steps

Prep:10minCook:20min

Chili mac is everything I want in a dinner bowl: creamy, cheesy, and infinitely cozy. Unfortunately, making it from scratch typically involves dirtying multiple pots and a decent amount of time — which is what makes this Instant Pot version so brilliant. With just eight ingredients and a 20-minute cook time, you can pull off this easy and delicious dinner anytime you’re craving comfort.

Updated at: Thu, 17 Aug 2023 10:37:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1185.8 kcal (59%)

Total Fat52.4 g (75%)

Carbs110.9 g (43%)

Sugars6.6 g (7%)

Protein66.6 g (133%)

Sodium1734.5 mg (87%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsunsalted butter

1 poundlean ground beef

1 x 28 ouncecan diced tomatoes

1 tablespoonchili spice

mix, or seasoning

1 pounddry pasta

short, such as

3 cupswater

1 teaspoonkosher salt

12 ouncessharp cheddar cheese

or pepper jack, shredded

15 ouncecan kidney beans

½ cuphalf-and-half

Instructions

Step 1

Melt 2 tablespoons unsalted butter in a 6-quart or larger electric pressure cooker on the highest Sauté function. Add 1 pound lean ground beef and cook, breaking up the beef and stirring, until cooked through, about 6 minutes. Turn off the heat. Add 1 (28-ounce) can diced tomatoes and their juices and 1 tablespoon chili seasoning, and stir to combine. Add 1 pound short, dry pasta, 3 cups water, and 1 teaspoon kosher salt, and stir to combine.

Step 2

Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 5 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure. Meanwhile, shred 12 ounces cheddar or pepper jack cheese (about 3 cups), and drain and rinse 1 can kidney beans.

Step 3

When the cook time is up, quick release the pressure. Turn the pressure cooker off. Add the cheese, kidney beans, and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately

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