Instant Pot Chili Mac
This instant pot chili mac will be your new favorite dinner recipe.
Easy homemade chili mac and cheese in the instant pot to please any crowd.
Yummy instant pot chili with noodles.
Simple from scratch instant pot recipe for the best pasta.
You can’t go wrong with this pressure cooker chili mac.
If you are looking for a delicious pasta recipe this is the one for you.
Get ready to make the best instant pot chili mac.
❤️ Check out these other ❤️
Pasta Recipes
4 Ingredient Tortellini Pasta Casserole
5 Ingredient Teriyaki Ramen Noodles
Creamy Chicken Taco Alfredo Pasta
20 Minute Garlic Beef And Broccoli Lo Mein
Pepperoni Pizza Mac And Cheese
Garlic Bread Lasagna Casserole
Ramen Noodle Chicken And Broccoli Stir Fry
Spicy Peanut Butter Ramen Noodles
Creamy Pepperoni Pizza Alfredo Pasta
One Pot Creamy Pesto Chicken Pasta
How to Make Instant Pot Chili Mac
Set the electric pressure cooker to “saute” until “hot.” Add the ground beef, crumbling the beef as it cooks until brown. Drain well.
Pour the water into the electric pressure cooker while still on the saute mode and scrape the bottom with a wooden spoon to help remove and cooked on pieces. Cancel the “saute” mode.
Return the ground beef and onion mixture to the electric pressure cooker.
Place tomatoes and seasonings into the electric pressure cooker, stirring to distribute the seasonings evenly.
Place macaroni in pressure cooker.
Cover the electric pressure cooker and set the valve to “sealing.”
Program the pressure cooker using the “manual” or “pressure cook” function for 4 minutes. When the cooking cycle is completed, perform a quick release of the pressure. Carefully remove the lid.
Stir in the milk and 4 cups of cheddar cheese.
Stir until the cheese is melted. Re-cover and allow to “keep warm” until the liquid is absorbed.
Cover with the remaining cheese.
Serve warm.
Enjoy!
Please remember to SHARE on Facebook and PIN IT 📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
Instant Pot Chili Mac
Ingredients
- 1 pound ground beef
- 1 16 ounce package elbow macaroni
- 3 cups water
- 1 15 ounce can petite diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- ½ cup milk
- 4 ½ cups shredded sharp cheddar cheese divided
Instructions
- Set the electric pressure cooker to “saute” until “hot.” Add the ground beef, crumbling the beef as it cooks until brown. Drain well.
- Pour the water into the electric pressure cooker while still on the saute mode and scrape the bottom with a wooden spoon to help remove and cooked on pieces. Cancel the “saute” mode.
- Return the ground beef and onion mixture to the electric pressure cooker.
- Place the macaroni, tomatoes, and seasonings into the electric pressure cooker, stirring to distribute the seasonings evenly.
- Cover the electric pressure cooker and set the valve to “sealing.”
- Program the pressure cooker using the “manual” or “pressure cook” function for 4 minutes. When the cooking cycle is completed, perform a quick release of the pressure. Carefully remove the lid.
- Stir in the milk and 4 cups of cheddar cheese. Stir until the cheese is melted. Re-cover and allow to “keep warm” until the liquid is absorbed.
- Cover with the remaining cheese and serve.
Do Not Forget To Pin! So you can come back and make this tasty Instant Pot Chili Mac recipe!
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Createyum are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, Weight Watcher friendly, Keto friendly or Vegetarian friendly for example. Createyum assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. Createyum holds no responsibility for calculations.