Instant Pot Chili Mac

Forget going out to eat or ordering takeout every time you crave American food. Try making Instant Pot Chili Mac at home. One portion of this dish contains approximately 39g of protein, 20g of fat, and a total of 565 calories. This recipe serves 6 and costs $2.54 per serving. Only a few people made this recipe, and 2 would say it hit the spot. It works well as a rather inexpensive main course. It is brought to you by Pink When. Head to the store and pick up chicken broth, cayenne pepper, garlic

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion
• 1 medium bell pepper
• 0.5 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp pepper
• 1 tsp pepper
• 1 tsp oregano
• 3 cups chicken broth
• 28 oz tomatoes
• 14 oz kidney beans
• 2 cups monterrey jack cheese
• 2 cups elbow macaroni

Instructions

1. Turn on the pressure cooker and place on sauté mode. Once heated, add the olive oil, onion, and bell pepper. Sauté for 3 minutes. 2. Add in the ground beef and continue to stir until the beef is thoroughly cooked. 3. Add in the seasonings. Stir. 4. Add crushed tomatoes and kidney beans and mix well. 5. Pour in chicken broth and macaroni noodles. Stir the mixture until well combined. 6. Hit the cancel button on the Instant Pot. 7. Securely place the lid on the pressure cooker and lock the lid in place. Set the vent to seal and start the manual cook time for 4 minutes. 8. Once the cooking time is finished, carefully place the valve to vent and allow the pressure pin to drop before unlocking the lid to the Instant Pot. 9. Remove the lid and stir the chili mac recipe well. 10. Mix in the cheese. 11. Add your favorite toppings and serve.