Chili Mac in the Pressure Cooker

One of the many reasons I love using my Instant Pot is that meals can be ready in mere minutes!  Seriously, minutes, people! 

This pressure cooker chili mac is a great weeknight meal solution for those of us who are short on time.  Not only is it fast, but it doesn’t require any strange ingredients and it’s pretty inexpensive to make.

A Weeknight Favorite: Chili Mac in the Pressure Cooker


1 lb ground beef
1/2 large onion, diced
2 1/2 cups water
1 beef bouillon cube
28-oz can petite diced tomatoes
15-oz can tomato sauce
2 tsp Italian seasoning
2 tsp chili powder
2 bay leaves
1 tsp seasoned salt
1 tsp black pepper
2 cups (8 oz) macaroni, uncooked
1 cup shredded mozzarella cheese (I recommend that you shred it yourself for better melting)
optional: additional shredded cheese for topping


In the insert pot of the Instant Pot, add the ground beef and onions.
Use the saute function to brown the beef and cook the onions.
Turn off saute function and drain grease if necessary.
Add water, bouillon cube, tomato sauce, diced tomatoes, Italian seasoning, chili powder, bay leaves, seasoned salt, pepper, and macaroni. Stir to combine.
Place the lid on the Instant Pot and set the vent to the "sealed" position.
Using the manual setting, select a 5 minute cook time.
After cook time is complete, allow a 10 minute natural pressure release followed by a quick release.
Once the valve has dropped, open lid and carefully remove bay leaves.
Stir in shredded mozzarella cheese until melted.
Serve, topping with additional shredded cheese if desired (I used Colby Jack cheese for topping).

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