INSTANT POT CHILI MAC AND CHEESE
instant pot chili mac and cheese
– 1 Tbsp. olive oil – 1 lb. ground beef – 1/2 onion, chopped – 1 Tbsp. minced garlic – 2 Tbsp. chili seasoning mix – 1 can diced tomatoes – 5 cups beef broth – 1 cup milk – 1 can pinto beans drained – 16 oz. boxed pasta – 2 cups shredded cheddar cheese – 1/2 can tomato sauce - Salt and pepper to taste
Set Instant Pot to saute mode.
Set your Instant Pot to saute mode. Once hot, add 1 Tbsp. olive oil. Allow the oil to heat, then add in 1/2 a chopped onion and 1 Tbsp. minced garlic. Cook down for 2-3 minutes until soft.
Add 1 lb. ground beef to the pot and cook until browned, breaking down as the beef cooks. Allow it to sear a little on one side before you start to break it up, for best results.
Add all the good stuff in.
Once beef browns, add 2 Tbsp. chili seasoning mix plus salt and pepper to taste, then pour in 1 can drained pinto beans and 5 cups beef broth. Finally, add 1/2 small can tomato sauce and 16 oz. uncooked pasta. Make sure the pasta is submerged!
Lock the lid and cook on high pressure for 5 minutes. Quick release when the time is up. To finish the dish, mix in 1 cup milk and 2 cups shredded cheddar cheese. Stir well until fully mixed through.