Chili Mac and Cheese
A hearty, cheesy one-pot Chili Mac and Cheese made in your pressure cooker for comfort food in under an hour.
Equipment
- 1 Pressure cooker Electric
Ingredients
Main Ingredients
- 2 Tbsp. olive oil for sautéing
- 1 lb. ground beef
- 3 garlic cloves minced
- 1 small yellow onion diced
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- Kosher salt to taste
- black pepper to taste
- 3 cups beef broth
- 1 can (8-oz.) tomato sauce
- 12 oz. elbow macaroni large
- 1 can pinto beans drained
- 1 ½ cups cheddar cheese grated
- 1 cup pepper jack cheese grated
- fresh cilantro for garnish
- sour cream and hot sauce optional, for serving
Instructions
Instructions
- Heat olive oil in the pressure cooker on sauté mode. Add ground beef and cook until browned, about 5-7 minutes.
- Add minced garlic and diced onion. Sauté for 3-4 minutes until soft and fragrant.
- Stir in chili powder, cumin, salt, and black pepper. Cook for 1 minute to toast spices.
- Pour in beef broth and tomato sauce. Stir well to combine.
- Add elbow macaroni and pinto beans. Stir gently to mix.
- Lock lid and cook on high pressure for 5 minutes. Perform quick release after cook time ends.
- Carefully open lid. Stir in grated cheddar and pepper jack cheese until melted and smooth.
- Serve topped with cilantro, hot sauce, and sour cream if desired.
Notes
Leftovers? Store in an airtight container in the fridge up to 4 days. Reheat with a splash of broth. Freezes well for up to 2 months.